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A luscious drink inspired by Thailand’s iconic mango sticky rice dessert, combining mango puree, matcha, rice and coconut milk, topped with salted coconut cream and garnished with mango slices and black sesame seeds. Sweet, creamy, refreshing, and slightly savory with an umami twist.

Ingredients

Scale
  • ¼ cup diced mango
  • 1–2 tbsp water
  • 1½ tsp matcha powder
  • ¼ cup water (warm, approx. 175°F)
  • ¼ cup coconut milk
  • ½ cup rice milk
  • 2–3 thin slices 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 heavy cream or coconut cream

Instructions

  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 powder into a bowl, add ¼ cup warm (≈175°F) water, 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 for 10-15 seconds until soft, fluffy, and pourable (salted coconut cream).
  4. Fill a serving glass with 1 cup ice. Add ¼ cup mango puree, ½ cup rice milk, ¼ cup coconut milk, and the whisked matcha.
  5. Spoon salted coconut cream on top, garnish with 2–3 thin mango slices and a pinch of black sesame seeds.
  6. Give the drink a gentle stir and serve immediately.

Notes

This drink tastes creamier and allows mango flavor to shine brighter if made with regular milk instead of the rice and coconut milk combo.

Nutrition

Find it online: https://gingerbaking.com/how-to-make-a-mango-sticky-rice-matcha-latte/