The first thing you see in a Mango Matcha is the color: mango at the bottom, milk through the middle and green matcha above it. Before those layers meet, each ingredient has its own place in the glass. There is a practical order behind the picture.
Start with the fruit
Our mango base begins with real fruit and includes mango purée. It belongs to the same housemade family as our strawberry and mixed-berry syrups. For this drink, the mango goes in first, followed by ice, milk and the whisked matcha. That is also the order we share in our Brew Guide for fruit matcha at home.
The fruit gives you somewhere to begin when choosing from the menu. If mango is usually your first choice, start there. If you prefer strawberry or mixed berry, those have a place in our matcha selection, too. You can also leave the fruit out and choose a Matcha Latte or Pure Matcha Tea.
Choose your milk
We offer whole milk, housemade oat milk and housemade almond milk. The oat and almond milks are prepared here in the shop, and milk substitutions carry no extra charge. Your choice becomes the middle of the drink, between the fruit and the matcha.
One detail matters when choosing toppings: our standard cream cold foam contains dairy, including when the drink beneath it uses oat or almond milk. If you have a dietary requirement or an ingredient question, talk with our team before ordering so we can go through the drink with you.
A little care with the matcha
For the matcha portion of a drink at home, our guide starts with 4 grams of powder and 50 grams of water at about 80°C, or 176°F. Sift the powder first, add the water, then whisk back and forth in an M or W motion for roughly 15 seconds. This prepares the matcha before it meets the milk.
Those measurements are a starting point for your own kitchen. They leave room to adjust for your ingredients and taste. The guide has the full steps, including how to make two matcha bases at once.
You can explore our matcha menu before visiting, or open the full Brew Guide when you are ready to make your own.
