During this time we switch to iced teas and iced coffee for our daily dose of caffeine. One of the concoctions that I create with coffee in summer season is Iced Mango Latte; a layered beauty that combines mango pulp, cold brew of coffee with whipped cream topping and lots of ice. Not only it’s a visual stunner but the tropical touch transports you to a breezy beach with a first refreshing sip.
The first time this idea came to me, I was a bit unsure about how mango would taste with coffee. But mango and coffee are, hands down, one of the best flavour pairings I’ve ever had in a cold drink. Not only mango acts as a natural sweetener but takes the whole ices coffee experience to a whole different level of exotic.
For true iced coffee don’t just brew up a pot of your regular blend and let it get cold. Hot brewed coffee or leftover coffee will make a bitter iced coffee. To enjoy this drink thoroughly, you need to cold brew your coffee. Cold brewing will make a smoother, less bitter beverage that is perfect for combining with other ingredients. While adding sweetener to the drink we must remember that cold brew coffee naturally tastes sweeter due to its lower acid level.
Coarsely ground coffee, brewed in cold water for several hours (over a day) does the trick for me. But for an easy hack you can conveniently use instant coffee. The taste shall be a little less powerful but for a cold beverage it works just fine.
You can top your Iced Mango Latte with whipped cream or milk froth. My personal favourite is whipped cream because it adds that special touch of luxury and fun that we crave in summer drinks. For a low calorie version, of course, you should choose milk froth.
3 teaspoons instant coffee or 1/2 cup coarsely ground coffee
2-3 teaspoons sugar
1 cup heavy cream
1 tablespoon sugar
A few drops vanilla flavouring
Lots of ice cubes
1/2 teaspoon ground cinnamon
This Is What You Do:
Strain the coffee through paper coffee filter, fine sieve or cheese cloth. Stir in sugar or sweetener of your choice. This cold brew can be refrigerated for 24 hours in a covered container.
For instant coffee: Dissolve the coffee in the boiling water. Add sugar and stir until dissolved. Add cold water and refrigerate until chilled.
Peel and cut mangoes roughly into chunks. Add to an electric blender with 1-2 tablespoons of water, make a thick, smooth puree.
Divide the puree equally among three tall glasses and put in the freezer till you whip the cream or froth the milk.
To make whipped cream: take cream out of refrigerator when you are ready. Add cream and sugar to a chilled bowl. Add the flavouring. Set the mixer speed at medium, whisk for 7-8 minutes for firm peaks.
(If you want to make milk froth instead of whipped cream: pour 2% or nonfat milk in a microwaveable jar. Fill the jar only halfway. Screw on the lid. Shake the jar vigorously till the milk has doubled in volume. Take the lid off, microwave uncovered for 30 seconds to stabilise the foam. Or you can use the handy little milk frothing whisk).
Add a few ice cubes to each glass over the pureed mango layer. Pour the coffee over the ice cubes to come up almost to the top of the glasses.
Top each drink with a dollop of whipped cream. Sprinkle ground cinnamon and serve immediately.