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Iced mango coconut latte made with carton coconut milk, espresso, and mango puree in a clear glass topped with toasted coconut and fresh mango garnish
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Mango Coconut Latte (Creamy Tropical Coffee with Carton Coconut Milk)

This Mango Coconut Latte is a smooth, lightly tropical coffee made with sweet mango puree, creamy carton coconut milk, and bold espresso. The balanced flavor keeps the latte coffee-forward while adding a subtle mango finish. Perfect hot or iced, this easy tropical latte is naturally dairy-free and made in just minutes.
Course Beverages, Coffee, Drinks
Cuisine American, Fusion, Tropical
Keyword coconut mango coffee, coconut milk coffee, coconut milk latte, dairy free mango latte, homemade mango latte, hot mango latte, iced mango latte, mango coconut iced latte, mango coconut latte, mango coffee, mango espresso drink, mango iced coffee, mango latte, tropical coffee drink, tropical latte
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 latte
Calories 80kcal
Cost $2 for entire recipe

Equipment

  • Espresso machine (or strong coffee maker)
  • Measuring spoons
  • Liquid measuring cup
  • Glass (for iced version)
  • Mug (for hot version)
  • Spoon or small whisk

Ingredients

Iced Mango Coconut Latte

  • 1 shot espresso about 1–1½ oz
  • ¾ cup carton coconut milk refrigerated beverage, not canned
  • 1 tablespoon mango puree smooth
  • 1½ teaspoons sugar or honey
  • ice

Hot Mango Coconut Latte

  • 1 shot espresso
  • ¾ cup carton coconut milk refrigerated beverage, not canned
  • 1 tablespoon mango puree smooth
  • 1½ teaspoons sugar or honey

Instructions

Iced Mango Coconut Latte

  • In a glass, stir mango puree and sugar until smooth.
  • Add the carton coconut milk and mix well.
  • Fill the glass with ice.
  • Pour the espresso over the top.
  • Stir gently before drinking and serve immediately.

Hot Mango Coconut Latte

  • Heat the carton coconut milk in a small saucepan or microwave until steaming (do not boil).
  • Whisk in the mango puree and sugar until smooth.
  • Pour into a mug.
  • Add the espresso.
  • Stir gently and serve warm.

Notes

Use carton coconut milk (refrigerated beverage) for the best latte texture. Canned coconut milk is too thick and oily and will overpower the mango and coffee flavors.
Smooth mango puree works best for a clean, balanced drink. If your puree is fibrous, strain it first so it blends evenly into the latte.
Adjust sweetness depending on how ripe your mango is. Very ripe mango may need little to no added sugar, while store-bought puree usually benefits from a small amount of sweetener.
For a stronger coffee flavor, use a double espresso shot. This keeps the drink coffee-forward while still allowing the mango to come through.
For an extra creamy texture, use barista-style carton coconut milk. These versions foam better and create a more traditional latte mouthfeel.
If making the iced version, fill the glass fully with ice. This slightly dilutes the drink and creates a smoother, more balanced flavor.
You can substitute mango syrup for mango puree if you want a smoother, more café-style mango coconut latte.
This mango coconut latte is naturally dairy-free and works well with other plant-based milks like coconut-almond or coconut-oat blends.