Mango Kombucha
Looking for a fresh flavor to try out on your homemade kombucha? This Mango Kombucha recipe is easy to brew and makes for a perfect balance between sweet and tart!
Flavoring homemade kombucha is such a fun yet suspenseful adventure. Because you can never be sure exactly how the flavors will transform over the fermentation process, and you have to wait a few days to find out!
You can go crazy with it (as in the case of tulip-man, who is currently perfecting his Jalapeno Ginger ‘Buch) or keep it simple with pureed fruit.
This Mango Kombucha errs on the simple side and is one of my favorite kombucha flavors! The sweet mango balances out the tart kombucha and transports me right to a beach on Hawaii, where I first ever tasted kombucha!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like mango!) and bottling it.
In order to make this Mango Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.
Ingredients to make Mango Kombucha
- Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Mango: You can use fresh or frozen mango to make kombucha!
How to make mango kombucha
Making your own flavored kombucha with mango is super easy. The process goes something like this:
- Puree the mango: The more surface area of the fruit that is exposed to the tea, the more flavor and fizz you’ll have in the end!
- Mix: Stir together kombucha and mango to combine them well.
- Bottle: Transfer everything to fermentation bottles.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Strain out mango fibers (optional), then chill in the fridge before serving.
How long can you leave fresh fruit in kombucha?
The acidity of the kombucha will prevent the fruit from going bad! After you’ve carbonated your kombucha, store it in the fridge until ready to drink (it should last a few weeks).
Can you use frozen fruit in kombucha?
You can use frozen fruit to make flavored kombucha! Be sure to thaw it first to prevent a temperature change from shocking or killing those good bacteria. I love using frozen fruit to make kombucha because it is usually more affordable, doesn’t depend on seasonality, and is already prepped for you!
Mango Kombucha
INGREDIENTS
- ½ gallon kombucha from a first fermentation this is not storebought kombucha, 1.9 L
- 1 ripe mango about 2 cups frozen
INSTRUCTIONS
- Puree: Use a handheld immersion blender or countertop blender to puree mango into a smooth pulp.
- Mix: In a large glass bowl or pitcher, stir together pureed mango and kombucha.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Strain the kombucha to remove fibers (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
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