Coconut Mango Matcha Iced Latte Recipe

Mango Base Preparation: Dispense exactly 40g of thick chilled mango puree into the base of a chilled 250 ml clear glass. Tap the glass gently to level the surface and create a stable base layer. Keep the glass chilled while preparing the next layer so the mango puree maintains maximum viscosity and supports clean layering. 

Tender Coconut Layer: In a commercial high-shear blender, combine SwissBake® Tender Coconut Frappe Mix, chilled full cream milk, and tempered ice. Blend on high speed for 20 seconds until smooth and lightly emulsified. To preserve the mango layer, hold the back of a bar spoon against the inner wall of the glass and slowly pour the coconut mixture over the spoon. This controlled pour prevents the coconut layer from disturbing the mango base. 

Matcha Foam Layer: Clean the blender jar before preparing the matcha layer. Combine SwissBake® Matcha Tea Frappe Mix, chilled full cream milk, and tempered ice. Blend on high speed for 30–35 seconds until the mixture becomes aerated and foamy. The higher ice level and longer blending time help incorporate micro-bubbles, reducing the specific gravity of the matcha layer and allowing it to float above the coconut layer. Using the same slow-pour bar spoon method, gently layer the matcha foam on top of the coconut layer.  

Garnish & Finishing: Place 10g of finely diced fresh mango at the centre of the matcha foam. Lightly sieve 1g of dry matcha powder or SwissBake® Matcha Tea Frappe Mix over the surface for a premium café-style finish. Serve immediately to preserve the layered appearance and texture. 

Layer Stability: Approx. 15–20 minutes hence, needs to be served within the given timeframe.