Mango Iced Matcha

Mango syrup
1 Add the water, sugar, and diced mango to a small saucepan.Bring the mixture to a gentle simmer over medium heat and cook for about 10–15 minutes, stirring occasionally, until the mango becomes soft and the syrup is fragrant.Remove from heat and allow it to cool slightly.Strain through a fine mesh sieve, pressing gently on the mango pieces to extract all that delicious flavor.Transfer to a jar and refrigerate until ready to use.
Cold foam
3 Add the heavy cream, milk, and mango syrup to a frother or small blender.Blend until thick, creamy, and fluffy.Set aside while you assemble the drink.
Assemble latte
5 Add 2–4 tablespoons of mango syrup to the bottom of your favorite glass.Fill the glass with lots of ice.Pour in the milk of choice.In a small bowl, whisk the matcha powder with the hot water until completely smooth and frothy.Slowly pour the matcha over the milk to create beautiful layers.Top generously with the mango cold foam.Serve layered for the full café experience or stir everything together before sipping.