Mango sticky rice matcha

It’s finally starting to warm up in the northeast US and that means I’m starting to crave fruity matcha creations! Couple that with the fact that I recently got a rice cooker, and have been absolutely OBSESSED with mango sticky rice… clearly, a mango sticky rice inspired matcha was a necessity.

I honestly haven’t been making too many “fun” matcha drinks lately - I’ve just been sticking with the basics. But this put me back in the creative mood. I’m thinking of maybe starting a dessert inspired matcha series? Strawberry shortcake matcha, key lime pie matcha…. The possibilities are endless!

But you’re here for the mango sticky rice matcha recipe. So without further ado…

Ingredients:

• 1 ripe mango

• 1 tbsp sugar (optional - more on this later)

• 4 tbsp coconut cream

• 1 tbsp sweetened condensed milk

• Milk of choice for the matcha latte (coconut milk or rice milk highly recommended!)

• Matcha

Instructions:

1. Prepare your mango puree by removing the skin from the mango and dicing it up

2. (Optional) add sugar to the diced mango. My mango was so ripe and sweet that I honestly didn’t feel the need to add sugar, but if yours is less ripe or you want a sweeter puree, feel free to add the sugar!

3. Add to a blender or use an immersion blender until mango puree is smooth

4. Prepare your coconut cream top by whisking coconut cream and sweetened condensed milk with an electric frother until slightly thickened. If your coconut cream is solidified in the can, try heating it in the microwave for 10-20 seconds so it gets smooth before whisking.

5. Prepare your matcha. I always use 4g matcha with 45g water.

6. Layer your drink! Mango puree first, ice, milk of choice, matcha, and lastly, coconut cream.

This drink had me feeling like I was on the beaches of Thailand. Hope you love it as much as I did!