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Starbucks stopped carrying their mango syrup nearly 10 years ago. Which means customers haven't been able to order a mango black tea lemonade or any mango flavored drink in a long time.
But they've reintroduced the syrup on their spring 2026 menu and along with it come a couple new drinks!
Today I'm sharing with you a copycat recipe for the Iced Mango Cream Matcha. Mango and matcha are complementary flavors and pair so well for this iced springtime drink!
Along with this launch,
❤️ Why this recipe works
Perfect level of sweetness and creaminess: as someone who doesn't love overly sweet drinks, this iced matcha is perfect for me. It just enough simple syrup (or mango syrup) to complement the earthiness of matcha. And the 2% milk and cold foam add a delicious creaminess.
Uses just a few ingredients: unlike many of
Easy to customize: Starbucks makes their matcha with classic syrup, but for this drink, I like to use mango syrup to get more of that fruity flavor. You can also use any kind of milk/non-dairy alternative you want and make any additions or changes you desire.
Quick and easy to make: since both the mango syrup and sweet cream can be made ahead, building the drink is very easy whenever a craving hits.
🗒 Ingredients
Here's everything you need to make the Iced Mango Cream Matcha (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsweetened matcha powder
- 2% milk: or the dairy/non-dairy alternative of your choice
- Plain simple syrup or mango syrup:
Starbucks uses plain syrup in the matcha, but I like it better with mango. I'll show you how to make the mango syrup (and classic) or you can purchase it. - Ice
- Mango cream cold foam: I'll show you how to make this and share the ingredients needed below.
If you want to make your own mango syrup or plain simple syrup (classic as
- Water
- Granulated sugar
- Diced mango (if making mango syrup)
And for the mango cream cold foam, you'll need:
- Heavy cream
- 2% milk
- Mango syrup
🍵 Recipe tips
- You can make the mango sweet cream in advance and keep it in a mason jar or airtight container in your fridge. When you're ready for a matcha drink, whip the sweet cream into a cold foam.
- Cold foams froth up best with really cold ingredients, so make sure you use cream and milk right out of the fridge. And if you make the sweet cream in advance, keep it chilled until ready to use.
- If you don't have a frother, you can make your cold foam in a blender or with a hand mixer. You can even just keep it in the mason jar and shake it vigorously. Your foam won't be quite as voluminous, but it will still give you a nice froth.
- Starbucks actually uses vanilla cold foam as a base for all their cold foams and adds flavors from there. If you want, you can add a little vanilla syrup or extract to this mixture, but I don't think it needs it and I didn't want you to have to get another ingredient.


- If you're making your own mango syrup, I have a whole blog post devoted to the process. If you prefer to use a plain/classic syrup, you can follow the same recipe instructions, but omit the mango and steps that involve it (i.e. you don't have to strain the syrup).
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- Note that once you buy or make the mango syrup, you can also use it for
Starbucks ' Iced Mango Cream Chai!

- I whisk my matcha powder with just a few tablespoons of water until it's dissolved and then add the rest of the milk. If your mixture is still clumpy, you can sift it through a fine mesh sieve.
- If you only have sweetened matcha powder, you can use it and skip mixing in the simple syrup. Or taste and add the syrup as needed.
- As I mentioned,
Starbucks uses their classic syrup in the drink and mango syrup in the cold foam. But I think it's silly not to use mango syrup in the matcha, too!


- Once your matcha and syrup are mixed together, all you have to do is top the drink with the mango cold foam.
- Starbucks doesn't top this drink with anything additional, but you can add freeze-mango pieces, shredded coconut, or even some caramel sugar sprinkles.

If you're a matcha fan, you're going to love the added tropical mango flavor!
And if you're not a matcha fan yet, this is a great way to try it out. You may want to add a bit more syrup to sweeten it up more and soften the earthy flavor a bit.
The mango cold foam adds creamy and sweet mango flavor, but it's still pretty subtle. That's partly why I like using mango syrup in the matcha/milk, too.
🎉 Recipe variations
Just like you can make customizations when you order drinks at
Here are some ideas for this mango matcha drink:
- Use coconut milk for your milk to give this drink complementary tropical flavors. And or use coconut syrup in the matcha.
- Swap the classic syrup in the drink with any flavor you like. I usually add mango, but banana syrup, strawberry syrup, peach syrup, or pineapple syrup would also be good choices.
- Put a layer of strawberry puree on the bottom of the cup or line the cup with it.
- Swap the milk out with lemonade for a mango lemonade matcha.
- Blend this drink with ice for a Frappuccino-like drink.
- Of course, you can add more syrup for a sweeter drink or less for a less sweet drink.
- Top the drink with freeze-dried mango pieces, shredded coconut, or caramel sugar.

🥣 More matcha recipes
Starbucks has been adding lots of new matcha drinks to their menu lately! And I love finding new ways to enjoy the green tea drinks, especially in iced form.
Here are some of my favorite matcha copycats:
And you can see all my Starbucks copycat drinks here.

Do you like the idea of mango and matcha together? What other drinks would you add mango syrup to?
📖 Recipe

Iced Mango Cream Matcha {Starbucks Copycat}
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Ingredients
- 1 ½ teaspoon unsweetened matcha powder
- ¾ cup 2% milk (or dairy/non-dairy alternative of your choice)
- 2 Tbsp plain simpe syrup (store-bought or homemade- can also use mango syrup if preferred)
- Ice
- ⅓ cup mango cream cold foam (recipe below)
Mango Cream Cold Foam
- ½ cup heavy cream
- ⅓ cup 2% milk
- 2 tablespoon mango syrup (store-bought or with recipe below)
Mango Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup diced mango (if using frozen, thaw first and drain off extra liquid)
Instructions
- Put matcha powder in glass and add about 3 tablespoon milk. Whisk until powder is dissolved and mixture is smooth.
- Add remaining milk and stir in syrup. Pour mixture into an ice-filled glass.
- Top with mango cream cold foam.
Mango Cream Cold Foam
- Pour cream, milk, and mango syrup in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. Keep in fridge until ready to use. This is your mango sweet cream.
- To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup of cream at a time. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Mango Syrup
- Put water, sugar, and diced mango in a medium saucepan and bring to a boil.
- Once boiling, lower heat and let mixture simmer for about 15 minutes until mangos are softening and mixture has thickened (it will continue to thicken as it cools).
- Strain syrup into a bowl, pressing down on the mango with a wooden spoon or spatula to extract as much juice as possible.
- Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.
Notes
- Cold foam recipe should make enough for about 3 drinks. Turn it into cold foam in batches and keep the leftover sweet cream in an airtight container in your fridge until ready to use.
- For more info on homemade mango syrup, see this post.
- If you're making classic/plain syrup, you can follow the mango syrup recipe, omitting the mango (after simmering, pour right into heat-proof airtight container; no need to strain).













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