My Viral Double Double Mango Matcha Recipe
FKRO matcha sent me their matcha to try, so here’s my honest review! This is the ORGANIC OKUMIDORI RESERVE MATCHA 30G.
My review:
Beautiful shade of green, smooth, and great taste! It’s first harvest leaves, which is a great quality you want in a gold matcha! Overall, I enjoyed the matcha.
They brand their matcha as being “ceremonial” matcha, which doesn’t mean much when looking for a good matcha. You want to look for the cultivar, origin, milling-method, testing and safety, packaging and freshness!
FKRO Matcha is from Nakai family farm in Ujitawara, Kyoto, Japan. Stone-ground from tender, nutrient-rich leaves, this premium Okumidori matcha delivers vibrant emerald color, refined umami, and a silky, buttery texture. Crafted for a supreme ceremonial experience, it offers delicate nutty notes and a clean, lingering finish. This is great!! 🙌🏿
This matcha is crafted for: The ceremony
+ Flavor Profile: Refined umami, gentle sweetness
+ Tasting Note: Nutty, subtle chestnut, marshmallow
+ Ideal Use: Traditional Usucha, Lattes, Smoothies
I loveee a mango matcha!! It’s literally the best combo :)! So, I made a double double mango matcha with FKRO matcha.
Mango puree:
1 whole ripe mango
Milk of choice
Agave, maple syrup, or sugar
Directions:
Blend all of the ingredients
Mango cream top:
Mango puree
Heavy whipping cream
dash of salt
1 teaspoon of powdered sugar (optional)
Directions:
Whisk all of the ingredients together
#lemon8challenge #lemon8badgehunt #matcha latte #matcharecipe #matcha powder
As someone who enjoys experimenting with matcha drinks, I’ve found that using a high-quality ceremonial matcha like FKRO’s Organic Okumidori Reserve really elevates the flavor and experience. This matcha’s vibrant emerald color and smooth texture make it perfect not just for traditional tea ceremonies, but also for fun, modern blends like the Double Double Mango Matcha Latte. When making the mango puree, I like to adjust the sweetness to my taste using agave syrup because it blends naturally without overpowering the delicate umami and nutty notes of the matcha. Using a whole ripe mango gives the drink a fresh and tropical sweetness that complements the matcha beautifully. Also, the mango cream top adds a velvety richness that makes each sip feel indulgent. One tip I’ve learned is to whisk the matcha thoroughly to avoid clumps and ensure a silky-smooth latte base. Using milk or milk alternatives like oat or almond milk can also change the flavor profile slightly, so I recommend trying a few to see what fits your preference. Beyond taste, I appreciate the origin story of FKRO Matcha from the Nakai family farm in Ujitawara, Kyoto—knowing my matcha is stone-ground from first harvest leaves adds confidence in its quality and traditional craftsmanship. Incorporating this matcha into lattes, smoothies, and now this mango latte recipe, makes daily rituals feel a bit more special. For anyone looking to try a refreshing and nutritious drink that’s both Instagram-worthy and delicious, this Double Double Mango Matcha Latte is definitely worth making at home.
😍🍋