How to Make a Mango Sticky Rice Matcha Latte

If mango sticky rice and a matcha latte came together, the result would be this mango sticky rice matcha latte. Inspired by Thailand’s iconic dessert, this drink captures all those tropical flavors with a savory, umami twist. It’s sweet, creamy, refreshing, and just a little bit addictive!

Let me show you how easy it is to whip up this luscious mango sticky rice matcha latte right in your own kitchen!

If you’ve ever been to a Thai restaurant, you’ve probably seen mango sticky rice on the menu. It’s a beloved dessert made from sweet, sticky rice paired with juicy mango slices and topped with salted coconut cream. The combination is soft, chewy, and bursting with tropical freshness. It’s fragrant, sweet, and totally irresistible—one of the most famous Thai treats around the world.

Honestly, I’m not sure exactly where or when it first started, but it’s become a global symbol of Thai food, and for good reason!

How Do You Make Mango Sticky Rice?

To create mango sticky rice, you start by steaming glutinous rice while cooking it in full-fat coconut milk with a touch of sugar. Then you make a salted coconut sauce by combining salt, sugar, more coconut milk, and a bit of rice flour or cornstarch to thicken things up.

Once that’s ready, slice up ripe mango and serve it on top of the sticky rice, then drizzle the salted coconut sauce over everything. Sprinkle some black sesame seeds or crunchy yellow mung beans as a garnish for that authentic touch.

Of course, there are many ways to make it, and if you look up any recipes online, you’ll find lots of great versions that work just fine!

This mango sticky rice matcha latte pulls inspiration straight from that classic street food dessert. It combines whisked matcha powder, fresh mango puree, rice milk, creamy coconut milk, and a salted coconut cream topping. The texture is luxuriously creamy and smooth, making this a more elegant spin on the usual mango matcha latte.

Adding some thin mango slices and black sesame seeds on top makes it look just like the original sweet treat!

Imagine your favorite Thai dessert turned into a cool, refreshing drink—that’s exactly what this mango sticky rice matcha latte is! Creamy coconut blends with ripe mango sweetness and a slightly savory matcha flavor, all finished with a salty-sweet coconut cream. It’s dessert-level indulgence but light and bright enough to enjoy any time you want a pick-me-up.

This drink is quick to make—about 15 minutes total—and just perfectly sized for one. The ingredients are simple: mango puree, smooth whisked matcha, a base of rice and coconut milk (or any milk you like), and fluffly salted coconut cream on top. What you get is a perfectly balanced flavor that’s sweet, creamy, and just a little savory.

Here’s what you’ll learn to do in this recipe:

• How to make silky mango puree that’s fresh and fragrant.
• The best way to sift and whisk matcha so it’s smooth, frothy, and not grainy.
• How to build the drink step-by-step and top it with a salted coconut cream plus garnishes that remind you of mango sticky rice.
• Expert tips, easy swaps you can make for vegan options or extra creaminess, plus storage and make-ahead tricks you’ll love.

Ready to dive in? This recipe is easygoing and forgiving — and the result is just fantastic. Let’s do this!

Why You’ll Love This Flavor Pairing

This drink tastes like the ultimate ultra-creamy mango matcha latte—think jammy sweetness, a hint of floral fruitiness, and a touch of savory umami to bring the whole thing to life. If you love creamy mango desserts, a silky mango mousse hits the same lush notes. The salted coconut cream adds a wonderful salty note that balances all the sweetness, giving it a depth that’s just like a grown-up dessert.

Picture it like ice cream or an affogato, but instead of coffee, it’s matcha and mango that make this dreamy. You get the creamy coconut, fresh mango puree, and smooth matcha flavors dancing together. They contrast beautifully in an opposites-attract kind of way—kind of like how sweet and salty just click perfectly.

Mango and matcha? One of my all-time favorite combos! Honestly, it beats strawberry and matcha any day. The earthy, bold notes of matcha play off the sweet, tropical mango, so the drink feels fresh, smooth, and just plain enjoyable—especially as a latte.

Why matcha and fruit works: Matcha’s vegetal bitterness naturally highlights fruit flavors by bringing out their brightness and sweetness. That’s why you see so many tasty combos like strawberry matcha, blueberry matcha, and even date matcha. Mango’s juicy, aromatic qualities make it a perfect partner for matcha’s earthiness.

Ingredients for the Drink Base

• ¼ cup diced mango
• 1-2 tbsp water
• 1½ tsp matcha powder
• ¼ cup water
• ¼ cup coconut milk
• ½ cup rice milk
• 2-3 thin slices of mango (for garnish)
• 1 pinch black sesame seeds (for garnish)
• ¼ cup mango puree
• 1 cup ice
• ½ tsp salt
• ½ tbsp sugar
• ¼ cup coconut milk
• ¼ cup heavy or coconut cream

How to Whisk and Assemble

1. Blend diced mango with 1–2 tbsp water in a small blender until smooth, about 10 seconds, to make mango puree.
2. Sift 1½ tsp matcha into a bowl, add ¼ cup warm (≈175°F) water, and whisk vigorously in a zigzag pattern for 20–30 seconds until a tight, foamy layer forms.

3. In a tall glass combine ½ tsp salt, ½ tbsp sugar, ¼ cup coconut milk, and ¼ cup heavy cream or coconut cream; use a handheld frother to whip 10–15 seconds until soft, fluffy, and pourable (salted coconut cream).

4. Fill a serving glass with 1 cup ice, then add ¼ cup mango puree, ½ cup rice milk, ¼ cup coconut milk, and the whisked matcha.
5. Spoon the salted coconut cream on top, then garnish with 2–3 thin mango slices and a pinch of black sesame seeds.
6. Give the drink a gentle stir and serve immediately.

Pro Tips and Milk Hacks

• Make your own milk: Want a fresher, all-natural option? Blend and strain soaked or dry white rice with water to make homemade rice milk. Do the same with shredded coconut for coconut milk. You might need to strain a couple of times to get a smooth milk without bits.
• Swap mango puree: If fresh mango isn’t available, mango jam can totally stand in. It’s sweeter, though, so add it slowly, tasting as you go. Frozen mango makes a great puree alternative too—any extra puree is perfect for quick 5-ingredient mango mousse cups.

• Pick ripe mangoes: The sweeter, the better here. Filipino, Indian, or red and yellow mangoes tend to pack more flavor and sweetness. Choose fruit that’s beautifully colored and soft but not mushy. If your mango is less ripe, add a touch of sweetener to the puree to boost flavor.

Instructions

• Put the mango and water into a small blender and blend for about 10 seconds until you get a smooth mango puree.
• Sift the matcha powder into a bowl and add the water. Whisk in a zigzag motion for 20–30 seconds until a nice foam of tiny bubbles forms.
• In a tall glass, combine salt, sugar, coconut milk, and cream. Use a handheld frother to whip the mixture for 10-15 seconds until soft, fluffy, and still pourable.
• Fill a serving glass with ice, then add rice milk, coconut milk, and your whisked matcha. Spoon the salted coconut cream on top, and garnish with mango slices and a sprinkle of black sesame seeds.
• Give it a gentle stir and enjoy right away!

Notes

Full disclosure: I find this drink tastes even better when made with regular milk instead of the rice and coconut milk combo. It’s creamier and really lets the mango flavor shine through.

Easy Swaps and Creative Twists

Want to play around with your mango sticky rice matcha latte? Here are some easy swaps and fun variations to try that keep the spirit of the original but add your own twist:

• Make it dairy-free by using all coconut milk and coconut cream—skip the heavy cream for a fully vegan, coconut-forward drink.
• Craving something richer and creamier? Swap the rice milk for whole milk or oat milk and use heavy cream for a luscious, indulgent top.
• Prefer hot drinks? Warm your milk gently (don’t boil!), whisk matcha with warm water, and crown it with the salted coconut cream for a comforting hot mango matcha latte.
• For a smoothie or frappé style, blend in frozen mango or extra ice to get a thick, slushy dessert drink.
• No fresh mango on hand? No worries! Mango jam or thawed frozen mango work great—just puree until smooth. For a quick walkthrough on making silky mango puree from frozen or pulp, see Mango Mousse Cake.
• Switch up the garnish! Instead of black sesame seeds, try toasted sesame seeds, coconut flakes, or even crushed yellow mung beans for that authentic texture from mango sticky rice.
• Add a little extra flavor boost with a drop of vanilla, a pinch of pandan paste, or a sprinkle of lime zest to brighten things up.

Storage and Make-Ahead Notes

Here’s how to keep your mango sticky rice matcha latte and its components fresh, plus some smart make-ahead moments to save time:

• Mango puree: Store in an airtight container in the fridge for 3 to 4 days or freeze in portions (ice cube trays work great) for up to 3 months. Thaw in the fridge before using and give it a quick stir. Got extra? Use leftover puree in Raspberry Mango Bars for an easy, fruity bake.
• Salted coconut cream: Keep in a sealed container in the fridge for 3 to 4 days. If it separates, just re-whip with a fork or frother before topping your latte.
• Homemade rice or coconut milk: Refrigerate and use within 3 to 4 days. These sometimes separate when chilled, so give them a shake or stir before using. Leftover coconut milk also works beautifully in a Homemade Classic Coconut Cream Pie.
• Whisked matcha: Best enjoyed freshly made for maximum foam and aroma. If needed, you can mix matcha powder with a bit of water into a slurry and keep it in the fridge for up to 12–24 hours, but the foam won’t be as vibrant.
• Assembled latte: Best served right away. If you must store, refrigerate without ice for up to 6–12 hours. Keep in mind that re-adding ice later will dilute and separate the drink. Avoid freezing the finished latte.

• Make-ahead plan: Prepare mango puree and salted coconut cream a day ahead and chill them. When you’re ready to serve, whisk fresh matcha and build your drink for the best taste and texture.

Common Questions and Answers

• Q: Can I make this vegan?
  A: Absolutely! Use coconut cream instead of dairy and choose plant-based milks like coconut, rice, or oat to keep it fully vegan.
• Q: What kind of matcha should I use?
  A: Both culinary-grade and good-quality ceremonial matcha work well. Culinary matcha is great for lattes and gives a stronger matcha taste at a budget-friendly price; ceremonial matcha is smoother and more delicate.
• Q: Can I use frozen mango or mango jam?
  A: Yes! Frozen mango is an excellent substitute for fresh when making puree. Mango jam works too but is sweeter, so add it gradually and taste as you go.
• Q: How do I make it less sweet?
  A: Cut back or skip the sugar in the salted coconut cream and use unsweetened rice and coconut milk. Taste your mango puree first and sweeten lightly only if needed.
• Q: Can I make this hot instead of iced?
  A: For sure! Warm the milk gently and whisk matcha with hot water (around 175°F). Top with the salted coconut cream for a comforting hot mango matcha latte.
• Q: Why add salt to the coconut cream?
  A: A pinch of salt balances the sweet flavors and mimics the salted coconut sauce that’s classic in mango sticky rice—giving the drink an extra layer of complexity.

• Q: How do I adjust this recipe for more servings?
  A: Just multiply every ingredient by the number of servings you need. Make large batches of mango puree and salted coconut cream in advance, then whisk individual matcha servings just before enjoying.