Begin your refreshing Mango Cream Matcha Latte by blending ½ cup of diced mango in a blender for about 10 seconds until it achieves a smooth and creamy consistency. If the purée feels too thick, gradually add a splash of water until it becomes pourable.

In a small bowl, combine the mango purée with ¼ cup of heavy cream and your desired sweetener. Using a handheld frother, whip the mixture for about 10 seconds until it becomes soft and fluffy but remains pourable.

Sift 1½ teaspoons of matcha powder into a bowl to ensure there are no clumps. Then, add ¼ cup of hot water (not boiling) and whisk the mixture vigorously in a zigzag motion for about 20 to 30 seconds, until you see tiny foam bubbles forming on the surface.

To create your beautiful Mango Cream Matcha Latte, take a tall glass and first add ice cubes to your liking. Next, carefully layer in the mango purée, followed by your choice of milk to fill the glass. Slowly pour in the whisked matcha to maintain the layering effect.

Finally, spoon the delightful mango cream on top of the layered drink, creating a creamy finish that looks as good as it tastes. Garnish with a few diced mango pieces or a sprig of fresh mint if desired.