Mango Lassi Matchagatto
A creamy fusion dessert where sweet mango lassi sorbet meets warm, earthy ceremonial matcha in a vibrant Matchagatto.
It’s creamy, bold, and totally unique—where sweet Indian mango lassi meets earthy Japanese matcha (plus an optional salty twist if you’re adventurous). Scoop rich mango lassi sorbet into a glass, pour over warm frothy matcha, and dust with fragrant cardamom for a show-stopping fusion treat.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Whisk Matcha
Sift 2 tsp matcha powder into a small bowl or matcha spouted pouring jug.
- 2
Pour in 60 ml hot water and whisk vigorously using a bamboo whisk or electric frother until thick, creamy, and covered in a layer of fine froth.
- 3
Assemble Matchagatto & Serve
Place 2 scoops of Mango Lassi Sorbet into each serving glass or coupe.
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Ivana Sanshia’s note
Using water around 80°C (rather than boiling water) prevents the delicate matcha from turning bitter, preserving its sweet, grassy umami notes to balance the ripe mango.
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