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Iced Mango Matcha | Refreshing cold summer drink w/ fresh mangoes & bright matcha. #mango #matcha #greentea #icedtea #easyrecipe #summerrecipe #bobaguys #drink #bobatea | The Missing Lokness

Iced Mango Matcha

Course Afternoon Tea, Breakfast
Cuisine Japanese
Keyword boba tea, drink, easy recipe, iced tea, mango, matcha, tea
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Lokness


  • 10 ounces ice cubes (divided)

Mango Puree:

  • ¾ cup cold drinking water
  • 1 cup fresh mango cubes (about 1 – 2 mangoes)
  • ¼ cup plus 3 tablespoons sugar


  • 1 tablespoon matcha (green tea powder)
  • ¼ cup hot water (175˚F / 80˚C)
  • cups cold drinking water


  • A few hours ahead, prepare 2¼ cups drinking water. Keep it in the fridge until cold.
  • In a blender, add ¾ cup cold drinking water (the prepared one), mango cubes, and sugar. Blend until smooth. Pour through a fine mesh strainer into a measuring cup. Discard any fruit fiber. Cover the mango puree with plastic wrap and keep in the fridge until ready to use.
  • In a medium bowl or measuring cup, add matcha and ¼ cup hot water (175˚F / 80˚C). Whisk until matcha is blended with no lump. While whisking, slowly pour in 1½ cups cold drinking water.
  • Prepare 2 large serving glasses. Add ½ cup of mango puree into each glass. Top each glass with 5 ounces ice cubes. Give the matcha a quick whisk and divide into the glasses. Serve cold.


  1. For the mangoes, wash them under water and dry with paper towels. To cut the mangoes into little cubes, hold one mango with one hand and stand it on its stem. With a sharp knife in the other hand, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now, you have three pieces (two halves and the pit). Lay one half of mango on the table with the flesh facing up, use a knife to do multiple ½-inch lengthwise and ½-inch crosswise cuts in it, but try not to cut through the peel. Hold that mango in hand, use a spoon to separate the flesh and peel. The mango cubes should be easily scooped out. Repeat with the rest of the mangoes. For the pit part, peel off the skins with hands. If you want, you can either scoop out the flesh along the pits with a spoon. Save that to make a puree or enjoy them yourself.
  2. Leftover mango puree can be kept in the fridge for up to 3 days. Cover with plastic wrap.
  3. The matcha powder I used is from Maeda-en. I bought it from a Japanese supermarket. You can find this in most Asian supermarket or online. 
  4. If you like boba or any other toppings, you can definitely add a couple tablespoons in each glass.
(Adapted from The Boba Book)