Making Viral Coffee & Matcha Recipes with Sanya Malhotra

Ingredients

• 100 ml Mango Puree (fresh or canned mango puree, unsweetened)
• 2 g Matcha Powder (culinary grade, sifted)
• 150 ml Coconut Milk (full‑fat canned coconut milk or carton, shaken well)
• 5 g Jaggery Powder (optional sweetener, adjust to taste)
• 0.2 g Cinnamon Powder (a pinch, for aroma and flavor)
• 150 g Ice Cubes (crushed or whole, about 1 cup)
• 30 ml Hot Water (just off the boil (80‑85°C) for whisking matcha)

Instructions

1. Prepare the Glass

   Place the glass on a clean surface and add the ice cubes, filling it about halfway.

   Time: PT30S

2. Add Mango Puree

   Pour 100 ml of mango puree over the ice, spreading it evenly.

   Time: PT1M

3. Whisk Matcha

   In a small bowl, add 2 g of matcha powder and 30 ml of hot water (80‑85°C). Whisk vigorously in a Z‑shaped motion until a smooth, frothy green paste forms.

   Time: PT1M

   Temperature: 80°C

4. Add Coconut Milk

   Slowly pour 150 ml of coconut milk over the mango puree and ice.

   Time: PT30S

5. Sweeten & Spice

   Add 5 g of jaggery powder and a pinch of cinnamon. Stir gently to combine the sweetener with the coconut milk.

   Time: PT30S

6. Layer the Matcha

   Pour the frothy matcha mixture over the back of a spoon onto the drink, creating a distinct green layer on top of the mango‑coconut base.

   Time: PT30S

7. Serve

   Serve immediately. Guests can stir before drinking to blend the flavors, or enjoy the visual layers as is.

   Time: PT15S

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g