This Mango Pandan Latte doesn't have any coffee but it does have fresh mango puree, sweet milk and lots of Pandan flavor.
I have seen these in boba shops all over the bay and didn't want to pay $10 for one. So expensive!!!
The key to making layers that don't seep in is to make sure that each layer has sugar giving it that "protective layer". I learned that making my Malunggay Latte from fellow food blogger Oh How Civilized.
We are also going to use her method of shaking each layer in a cocktail shaker. You can just use a glass with a lid to shake it all up.
Ingredients
Fresh Mango Puree - For this Mango Pandan Latte Recipe you are going to need about 2 tablespoons of fresh puree. Use the sweetest mango and scoop out the flesh and place in a bowl to mash it up to make the puree.
Milk of Your Choice - I used soy milk, but you can use any kind.
Sweetener of Your Choice - I used maple syrup as it's nice and liquid. You can use sugar syrup instead. Something that is liquid already will really help with the distinct layering in this drink.
Pandan Powder - The one that I used isn't has smooth or refined, so find one that is super fine powder that you can use in drinks.
Water or Coconut Water - You will need ¼ cup to mix with the pandan powder for the final layer.
Ice - Use as much or as little as you want.
How To Make a Mango Pandan Latte
You are going to use about 2 tablespoons of ripe fresh mango puree. Spoon it into the bottom of your glass which should be able to hold about 16oz.
Now using a cocktail shaker add 1 teaspoon of maple syrup.
Add the milk of your choice and ice. Shake until everything is mixed together.
Carefully add the milk to your glass leaving about 1 inch at the top. Add ice to the milk.
Now we are going to shake up the Pandan layer. Add 1 teaspoon of maple syrup and ¼ cup of water along with 2 cubes of ice. Shake well until fully mixed.
Then carefully layer it on top of the milk.
How to Personalize Your Mango Pandan Latte
So this does not have any coffee in it, but you can add a shot of expresso along with the milk when you are mixing it.
To make the Pandan flavor shine even more use Coconut Milk and Coconut Water.
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Equipment
- Cocktail Shaker or 8oz container with lid
- 16oz Serving Glass
Ingredients
- 2 Tablespoons Fresh Ripe Mango Puree
- 1 ¼ Cup Milk
- 1 Tablespoon Maple Syrup of Sugar Syrup divided
- 1 Teaspoon Pandan Powder
- ¼ Cup Water or Coconut Water
- Ice
Instructions
- Spoon the mango puree on to the bottom of your glass.
- To make the milk layer pour in your milk, half maple syrup and 2 cubes of ice in the cocktail shaker. Shake for a few seconds until it's all chilled and combined. Taste if it is sweet enough for you and add more sweetener and shake again. Pour over the mango layer slowly making sure you have at least 1 inch gap. Add ice making sure there is still a gap for the pandan.
- Next make the pandan layer. Wash out your cocktail shaker and add in the pandan powder, the rest of the maple syrup and 2 cubes of ice. Shake until well blended and pour over the milk layer.
- Drink right away.
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