⏱ Read time: 1 min
📅 Date: 6 Jan 2026
Gold-Dusted Mango Matcha
What you need:
1 tsp (2–3g) Gua Cha matcha
60 ml hot water (~80°C)
120–150 ml milk of choice (oat or dairy)
2–3 tbsp mango purée (fresh or unsweetened canned)
Ice
A pinch of edible gold dust (optional, for finish)
Whisk (or frother), blender, glass tumbler
What you do:
Sift the matcha. Smooth base, always.
Add hot water and whisk in a quick zig-zag until frothy.
Blend milk and mango purée until bright and creamy.
Fill your glass with ice and pour in the mango milk.
Top gently with the matcha shot.
Finish with a light dusting of edible gold.
Sip slowly. Bright, layered, and quietly indulgent.
🧠 Pro tip:
Use ripe Alphonso or Kesar mango for natural sweetness. If the mango is good, you won’t need any extra sugar.
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