Making Viral Coffee & Matcha Recipes with Sanya Malhotra
Making Viral Coffee & Matcha Recipes with Sanya Malhotra is a easy Indian Fusion recipe that serves 2. 180 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 5 min | Cook: PT0M | Total: 10 min
Cost: $3.05 total, $1.53 per serving
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
Prepare the Glass
Place the glass on a clean surface and add the ice cubes, filling it about halfway.
Time: PT30S
Add Mango Puree
Pour 100 ml of mango puree over the ice, spreading it evenly.
Time: PT1M
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
Add Coconut Milk
Slowly pour 150 ml of coconut milk over the mango puree and ice.
Time: PT30S
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
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
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
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: coconut
Ingredient Substitutions
- Instead of Mango Puree: peach puree, mango juice (reduced to thicken)
- Instead of Matcha Powder: green tea powder
- Instead of Coconut Milk: oat milk, almond milk
- Instead of Jaggery Powder: brown sugar, maple syrup
- Instead of Cinnamon Powder: nutmeg, cardamom powder
Equipment Needed
- Glass
- Bamboo Whisk or Electric Frother
- Measuring Spoons
- Small Bowl
- Spoon
- Ice Tray
Critical Steps — Do Not Skip
- Whisk matcha with hot water until fully dissolved and frothy.
- Layer the matcha over the mango‑coconut base using a spoon to preserve distinct layers.
Chef Tips from the Video
- For extra aroma, toast the cinnamon lightly before adding.
- A splash of vanilla extract (2 ml) can enhance the mango flavor without overpowering the matcha.
- If you prefer a colder drink, chill the coconut milk and mango puree before assembling.
Troubleshooting
Matcha remains clumpy after whisking.
Sift the matcha before adding water and whisk in a Z‑motion. Use hotter water (80‑85°C) and whisk longer, or switch to an electric frother.
The drink is too sweet or not sweet enough.
Adjust the amount of jaggery powder or substitute with a milder sweetener like maple syrup. Taste before adding the final pinch of cinnamon.
Layers blend together and lose visual appeal.
Pour the matcha slowly over the back of a spoon and avoid stirring until serving. Use a taller glass to give each layer space.
Storage
Refrigerator: Store any leftover mango puree and coconut milk separately in airtight containers for up to 2 days. Re‑whisk matcha before serving.
Freezer: Not recommended for this drink; texture changes.
Room temperature: Consume within 2 hours of preparation; do not leave at room temperature longer.
Make-Ahead Tips
- Prepare mango puree in advance and keep it chilled.
- Measure matcha and jaggery into small containers for quick access.
- Pre‑whisk matcha with hot water and store the frothy mixture in a thermos for up to 30 minutes.
Frequently Asked Questions
What is the cultural significance and history of Mango Matcha Latte in Indian fusion cuisine?
Mango Matcha Latte blends the Indian love for mango—a seasonal fruit symbolizing summer—with Japanese matcha, a ceremonial green tea. The fusion reflects modern Indian cafés that combine traditional flavors with global health trends, creating a drink that feels both familiar and exotic.
What are the traditional regional variations of matcha‑based drinks in Indian cuisine?
While matcha is not native to India, Indian chefs have adapted it into cold lattes, smoothies, and even desserts. In the north, matcha is often paired with dairy milk and cardamom; in the south, coconut milk and jaggery are common, mirroring the ingredients used in this Mango Matcha Latte.
How is Mango Matcha Latte traditionally served in Indian cafés?
Most Indian cafés serve it chilled in clear glassware to showcase the vibrant green‑yellow layers, often garnished with a light dusting of cinnamon or a mango slice on the rim. It is presented as a refreshing summer beverage or a post‑workout pick‑me‑up.
What occasions or celebrations is Mango Matcha Latte associated with in Indian culture?
Mango Matcha Latte is popular during the summer mango season and is frequently featured at brunch gatherings, wellness retreats, and festive events like Holi where bright colors are celebrated. It’s also a favorite at yoga studios as a calming yet energising drink.
What authentic traditional ingredients are used in Mango Matcha Latte versus acceptable substitutes?
Authentic ingredients include culinary‑grade matcha, fresh mango puree, coconut milk, jaggery powder, and ground cinnamon. Acceptable substitutes are oat or almond milk for coconut milk, brown sugar or maple syrup for jaggery, and green tea powder if matcha is unavailable.
What other Indian dishes pair well with Mango Matcha Latte?
The latte’s bright, slightly sweet profile pairs nicely with light Indian snacks such as samosa chaat, paneer tikka, or a fresh cucumber raita. It also complements sweet treats like gulab jamun or mango kulfi for a cohesive flavor experience.
What are the most common mistakes to avoid when making Mango Matcha Latte?
Common mistakes include using water that’s not hot enough to dissolve matcha, over‑whisking which creates a bitter foam, and stirring the layers too early, which destroys the visual effect. Also, adding too much jaggery can mask the delicate matcha flavor.
Why does this Mango Matcha Latte recipe use hot water to whisk matcha instead of cold water?
Hot water (80‑85°C) helps the fine matcha particles fully dissolve and release their umami and antioxidant compounds, creating a smooth, frothy texture. Cold water leaves clumps and a gritty mouthfeel, which is why the recipe calls for a brief hot‑water whisk.
Can I make Mango Matcha Latte ahead of time and how should I store it?
Yes. Prepare the mango puree and coconut milk mixture and keep them chilled in separate containers. Whisk the matcha just before serving; if pre‑whisked, store the froth in a thermos for up to 30 minutes. Combine and layer when ready to drink.
What texture and appearance should I look for when making Mango Matcha Latte?
The drink should have three distinct layers: a bottom mango‑coconut base, a middle creamy coconut‑milk layer, and a bright green frothy matcha top. The matcha foam should be smooth, glossy, and free of clumps, while the overall drink should be chilled and slightly sweet.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab focuses on creative, easy‑to‑follow home cooking tutorials that blend Indian flavors with global techniques. It emphasizes health‑focused beverages, quick meals, and fun kitchen experiments for everyday cooks.
How does the YouTube channel Your Food Lab's approach to Indian‑fusion beverages differ from other cooking channels?
Your Food Lab combines storytelling with step‑by‑step visual guides, often featuring celebrity guests and cultural anecdotes. Unlike many channels that stick to traditional recipes, YFL experiments with ingredient swaps—like coconut milk for dairy and matcha for coffee—while keeping the dishes accessible for home cooks.
Last updated: August 25, 2026
