Looking for a refreshing and vibrant drink to beat the summer heat? This Iced Mango Matcha recipe is the perfect combination of tropical mango and single origin, organic matcha. Quick to prepare and utterly satisfying, it’s a summer delight you’ll find yourself craving again and again.

We’ve partnered with MasterChef Semifinalist Elise Pulbrook to share this sensational summer recipe. Combining Elise’s culinary expertise with the premium quality of our Tea Drop Pure Organic Matcha, a culinary-grade matcha, this tropical creation is sure to keep you cool while impressing your taste buds.

Iced Mango Matcha Recipe

Ingredients:

• 250g mango
• 1 cup ice, plus extra for serving
• 1 tbsp rice malt syrup (or to taste)
• 1/2 cup milk (Elise is using non homogenized organic full cream cow’s milk)
• 2 tsp Tea Drop Pure Organic Matcha diluted in 4 tbsp 70°C water

Method:
 
Blitz the mango, ice, and rice malt syrup until smooth and chilled.
Pour the mango puree evenly into two glasses, followed by the additional ice and then the milk.
Pour the matcha over the mango mixture.
Stir, sip, and enjoy this creamy tropical treat!

Tips for Choosing and Storing Matcha

If you’re new to matcha or want to ensure you’re using the best, keep these tips in mind:

• Go for Organic: Because you’re drinking the whole leaf, organic matcha is a must for purity and quality.
• Check the Packaging: Matcha packed fresh in Japan retains its premium flavour, colour, and aroma.
• Store Properly: Use an airtight container, keep it out of sunlight, and refrigerate for maximum freshness.

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