Triple-Layer Mango, Matcha & Strawberry Milk Nougat (No-Bake, Super Easy)
Sweet mango, tangy strawberry, and fragrant matcha come together in soft, chewy layers that look stunning and taste even better.
Ingredients
Mango Milk Nougat Layer (Bottom)
- 40 g unsalted butter
- 200 g marshmallows plain, no filling
- 10 g glucose syrup optional
- 44 g whole milk powder
- 5 g pumpkin powder or 2 drops mango food coloring
- 30 g dried mango diced
Filling Layer
- 50 g freeze-dried strawberries whole pieces preferred
Matcha Milk Nougat Layer (Top)
- 40 g unsalted butter
- 200 g marshmallows
- 10 g glucose syrup optional
- 40 g whole milk powder
- 6 g matcha powder
Extra
- Butter for greasing the pan
- Milk powder or matcha powder for dusting (optional)
Instructions
Prep
- Lightly grease a 20cm square pan with butter or line it with parchment paper. Dice the dried mango into small chunks. Set aside 15 whole freeze-dried strawberries for layering.
Make the mango layer
- Heat a non-stick pan over low heat. Add 40g butter and melt completely. Stir in 10g glucose syrup (if using), then add 200g marshmallows. Keep stirring gently until fully melted and smooth—do not overcook.
- Turn off the heat. Quickly add 44g milk powder and 5g pumpkin powder (or mango coloring). Mix until a smooth, cohesive nougat forms. Fold in the dried mango.
- Transfer the mixture into the pan, press firmly, and smooth the surface evenly.
Add the strawberry layer
- While the mango layer is still warm, evenly arrange the freeze-dried strawberries on top. Press gently so they adhere well and create a clean cross-section later.
Make the matcha layer
- Using the same pan over low heat, melt 40g butter. Add 10g glucose syrup and 200g marshmallows, stirring until fully melted.
- Turn off the heat. Add 40g milk powder and 6g matcha powder. Mix quickly until smooth and vibrant green.
- Spread the matcha nougat evenly over the strawberry layer. Press and smooth so everything is tightly packed.
Chill and slice
- Cover and freeze for 20–30 minutes until firm. Remove from the pan and slice with a sharp knife, cutting through the center of each strawberry for the prettiest look. Dust lightly with milk powder or matcha powder if desired.