Sanya Malhotra's Favourite Mango Matcha Latter Recipe with Chef Sanjyot Keer
Sanya Malhotra's Favourite Mango Matcha Latter Recipe with Chef Sanjyot Keer is a easy Indian Fusion recipe that serves 1. 200 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $5.00 total, $5.00 per serving
Ingredients
- 1 cup Mango Puree (fresh ripe mangoes blended until smooth)
- 1 cup Coconut Milk (full‑fat canned coconut milk, shaken well)
- 2 tablespoons Jaggery Powder (unrefined cane sugar powder, adds caramel‑like sweetness)
- 1 teaspoon Matcha Powder (culinary‑grade green tea matcha)
- 2 large cubes Ice Cubes (use clear, fresh ice; can substitute with frozen mango chunks for extra flavor)
Instructions
Soften the Bamboo Whisk
Place the bamboo whisk in a small bowl of warm (not boiling) water and let it sit for about 5 minutes until the tines become pliable.
Time: PT5M
Prepare Mango Puree
Peel, pit, and dice ripe mangoes. Blend in the blender until completely smooth, about 5‑7 minutes.
Time: PT7M
Combine Base Ingredients
In a mixing bowl, combine the mango puree, coconut milk, jaggery powder, and matcha powder. Whisk gently until the jaggery dissolves and the mixture is uniform.
Time: PT3M
Froth with Ice
Add the two large ice cubes to the mixture. Using the softened bamboo whisk (or electric frother), whisk in a steady “Z” motion for about 2 minutes until the drink is frothy and chilled.
Time: PT2M
Serve and Garnish
Pour the frothy latte into a tall glass. Sprinkle a pinch of matcha powder on top for visual appeal and a subtle flavor boost.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 1 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegan, Dairy‑free, Gluten‑free
Allergens: Coconut
Ingredient Substitutions
- Instead of Mango Puree: canned mango puree, frozen mango chunks (thawed and blended)
- Instead of Coconut Milk: almond milk, soy milk
- Instead of Jaggery Powder: brown sugar, palm sugar
- Instead of Matcha Powder: green tea powder
- Instead of Ice Cubes: crushed ice, frozen mango pieces
Equipment Needed
- Bamboo Whisk
- Blender or Immersion Blender
- Measuring Cups and Spoons
- Tall Glass
- Spatula or Spoon (optional)
Critical Steps — Do Not Skip
- Soften the bamboo whisk in warm water to prevent breakage.
- Froth the mixture with ice using a Z‑motion for proper texture.
- Dissolve jaggery completely before adding ice.
Chef Tips from the Video
- Chill the coconut milk in the fridge before use for an extra‑cold latte.
- Select mangoes that are fully ripe but firm; they blend smoother and give a brighter color.
- High‑quality culinary matcha provides a smoother flavor and richer green hue.
Troubleshooting
Drink is not sweet enough.
Add an extra teaspoon of jaggery powder, stir until fully dissolved, and taste again.
Matcha clumps in the mixture.
Sift the matcha powder before adding, or whisk it with a small amount of coconut milk first to form a smooth paste.
Froth is weak or watery.
Use a chilled bamboo whisk or electric frother, and ensure the ice cubes are solid and not partially melted.
Storage
Refrigerator: Store any leftover mango‑matcha mixture in an airtight container for up to 24 hours; re‑whisk before serving.
Freezer: Not recommended; texture will change.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare mango puree a day ahead and store it in the fridge.
- Measure jaggery and matcha powder in small bowls for quick assembly.
- Keep the bamboo whisk softened in a small jar of warm water if you plan to use it later.
Frequently Asked Questions
What is the cultural significance of mango in Indian cuisine?
Mango, often called the "king of fruits," is celebrated across India in desserts, drinks, and festive dishes. Its sweet, aromatic flesh symbolizes summer abundance and is used in everything from lassi to pickles.
How did matcha become part of Indian‑fusion drinks like the Mango Matcha Iced Latte?
Matcha, a finely ground green tea from Japan, has been embraced by Indian chefs seeking a vibrant, antioxidant‑rich ingredient. Combining it with mango creates a cross‑cultural flavor that balances tropical sweetness with earthy tea notes.
What traditional Indian beverages are similar to this Mango Matcha Iced Latte?
Traditional Indian drinks such as aam panna (spiced mango drink) and masala chai share mango or tea elements, but the Mango Matcha Iced Latte adds a Japanese twist with matcha and a creamy coconut base.
During which Indian festivals is mango commonly featured in drinks?
Mango is especially popular during the summer festivals of Teej, Raksha Bandhan, and regional harvest celebrations, where mango‑based sherbets and lassis are served to cool guests.
What are authentic ingredients for a traditional mango drink in India versus this fusion version?
Traditional mango drinks use fresh mango pulp, sugar or jaggery, water, and sometimes a pinch of cardamom. This fusion version replaces water with coconut milk, adds matcha powder for a green‑tea flavor, and uses a bamboo whisk for a frothy texture.
What other Indian‑fusion dishes pair well with the Mango Matcha Iced Latte?
Pair it with light snacks like masala peanuts, paneer tikka, or a tropical fruit chaat. The latte’s refreshing profile also complements spicy street foods such as pav bhaji or vada pav.
What makes the Mango Matcha Iced Latte special in Indian‑fusion cuisine?
It blends three distinct culinary traditions—Indian mango sweetness, Japanese matcha’s earthy depth, and Southeast Asian coconut cream—creating a unique, vibrant beverage that’s both vegan and visually striking.
What are the most common mistakes to avoid when making the Mango Matcha Iced Latte?
Common errors include using a broken bamboo whisk, not softening the whisk before use, adding too much ice which dilutes flavor, and failing to dissolve jaggery completely, resulting in grainy texture.
Why does this recipe use a bamboo whisk instead of a regular spoon for frothing?
A bamboo whisk creates a fine, aerated foam that blends the cold ingredients without over‑mixing, preserving the bright green color of matcha. A regular spoon would not achieve the same frothy texture.
Can I make the Mango Matcha Iced Latte ahead of time and how should I store it?
Yes, you can prepare the mango‑coconut‑matcha base up to 24 hours in advance and keep it refrigerated in an airtight container. Add ice and froth just before serving to maintain the perfect chilled texture.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab focuses on creative, science‑backed cooking experiments, modern twists on classic dishes, and easy‑to‑follow tutorials that blend global flavors with practical home‑cooking techniques.
How does the YouTube channel Your Food Lab's approach to Indian‑fusion cooking differ from other Indian cooking channels?
Your Food Lab emphasizes experimental flavor pairings, precise technique explanations, and visual storytelling, often incorporating tools like bamboo whisks and matcha that are less common on traditional Indian cooking channels.
Last updated: September 6, 2026
