Mango Espresso Latte

Sweet tropical purée meets bold, chilled espresso.

Mango and espresso? Hear us out. It might sound unexpected at first, but one sip and you’ll instantly get the hype. Lush, ripe mango purée blended with creamy milk and crowned with a rich shot of espresso creates a velvety, tropical pick-me-up that proves opposites really do attract. Sweet, refreshing, and unapologetically bold.

Ingredients

Fresh ice cubes
2–3 tbsp Monin Mango Fruit Purée
Milk of choice (whole milk, coconut milk, or barista oat milk)
1 fresh shot of espresso (or a concentrated double shot)

Instructions

1. Spoon or pump the Monin Mango purée directly into the bottom of a clear glass.

2. Fill the glass three-quarters full with fresh ice, then pour in your chilled milk, leaving about an inch at the top for the coffee.

3. Gently extract or pour your fresh shot of espresso directly over the top of the ice to create a sharp, dramatic separation between the tropical fruit layer and the deep coffee crown.

4. Admire the clean ombre layers first, then give it a gentle swirl with a straw before drinking to blend the velvety purée with the bold espresso.

Barista Tips

Choose an espresso with bright stone-fruit, citrus, or floral tasting notes. The natural acidity of light-to-medium roasts cuts smoothly through the rich, sweet purée without tasting bitter.

For an ultra-tropical, resort-worthy variation, swap standard dairy for barista coconut or oat milk. The toasted, creamy undertones complement the real mango fruit base effortlessly.

Because fruit purée is much denser than milk, it stays neatly at the bottom on its own. Pour your cold milk slowly over a spoon or an ice cube to keep the bottom sunny and bright, then finish with the espresso float on top.

We love a 50/50 visual balance between the golden fruit base and milk, but if you prefer a punchier coffee hit, double down with a full double shot (doppio) to dial back the overall sweetness.