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Mango Kombucha

4.77 from 13 votes
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By: Sarah BondUpdated: Mar 30, 2020 16 Comments

This post contains affiliate links.

Mango kombucha in bottles

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!

Mango kombucha in bottles

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!

Mango kombucha recipe in bottles

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. 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.

Homemade mango kombucha in a mason jar with a straw

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!
Mango for making homemade kombucha

How to make mango kombucha

Making your own flavored kombucha with mango is super easy. The process goes something like this:

  1. 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!
  2. Mix: Stir together kombucha and mango to combine them well.
  3. Bottle: Transfer everything to fermentation bottles.
  4. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  5. Enjoy: Strain out mango fibers (optional), then chill in the fridge before serving.
Mango kombucha recipe in bottles

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).

Mango kombucha in bottles

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!

Pouring homemade mango kombucha into a mason jar
Mango kombucha in bottles

Mango Kombucha

4.77 from 13 votes
Prep: 3 days
Total: 3 days
Author: Sarah Bond
Calories: 50kcal
Servings: 8 cups
Print Rate
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!

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.

Tips & Tricks

*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

Nutrition Information

Serving: 1cup (differs by fermentation length) Calories: 50kcal (3%) Carbohydrates: 12g (4%) Protein: 0g Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 10mg Fiber: 0g Sugar: 10g (11%) Vitamin A: 0IU Vitamin C: 0mg Calcium: 0mg Iron: 0mg
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More Kombucha Flavors To Try

Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)

Blueberry Kombucha

Cooked blueberries bring deeply sweet and fruity flavor.

Zingy Raspberry Kombucha

A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).

Ginger Pepper Kombucha

Zingy ginger and spicy pepper transform kombucha into a grown up ginger ale.

Strawberry Kombucha

A ruby red classic that's as easy as blending and fermenting.

Peach Pie Kombucha

Sweet like pie with hints of maple and vanilla.

Chia Seed Kombucha

My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).

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  1. Jackie says

    Posted on 8/22 at 1:27 am

    You are awesome! And soooo helpful!! I was wondering, do you lose a lot of the carbonation if you strain the fruit fibers after the second fermentation? And do you have any recommendations as far as which tea(s) and ratios to use?

    Reply
    • Sarah says

      Posted on 8/23 at 11:12 am

      Aw thanks Jackie! You may lose a little carbonation, but if you pour it back into closed bottles and let it sit for just a few hours it should be back to the same levels 🙂 I’ve actually only had the chance to try 100% black tea, but I’ll be trying mixing in some green tea soon! I’ve read 50/50 is a good ratio though!

  2. Lawrence Frank Edder says

    Posted on 10/21 at 6:01 pm

    Your recipes look like they would be mighty yummy. My last three batches have been flavored with pomegranate juice. I pour the juice into the F1 jar, then into the F2 bottles. I let it sit for 7 days. The carbonation is perfection itself with a small bubble size. The flavor from the juice gives a sweet taste that isn’t over the top. In all, it’s a well balanced brew.5 stars

    Reply
    • Sarah says

      Posted on 10/21 at 9:17 pm

      Yum, that sounds delish! I’ll have to try that on my next batch 😀

  3. rohit aggarwal says

    Posted on 12/19 at 11:13 am

    thank you liveeatlearn for giving me wonderful information5 stars

    Reply
  4. cheryl myers says

    Posted on 9/2 at 3:13 am

    I have been looking at your flavored kombucha A lot of your recipes don’t tell you how much fruit to put in I’m new to this so i need some guidance as to how much fruit or juice to use Thank you

    Reply
    • Sarah says

      Posted on 9/2 at 5:29 pm

      Hi Cheryl, all of our recipes should include the amount of fruit that you’ll need (this one you’ll need 1 mango, or about 2 cups diced). Let me know if you have a question about a specific recipe 😀

  5. Jens says

    Posted on 9/11 at 7:31 pm

    Hello! At the moment I am trying to perfect my Mango Kombucha and I am a bit unsure about some things.

    I live in south Spain so it is quite hot here at the moment, and I “only” leave my Kombucha for 8 days, but when tasting it, it is not sweet, although some times it already has some fizz.

    For making the Mango Kombucha I use fresh mangos, that we fortunately can pick from the trees here. I have applied the logic for making jelly and similar using very mature fruit since mature fruit has more sugar. For 1 liter of kombucha I have been using pure from about 1,5 small mangos, that I would say is like a small cup of mango pure.

    So far so god, but here comes my “problem”, my kombucha ferments a lot, and I mean a lot. I am leaving a lot space in the bottle, but after only 1 day I have to be really careful when opening the bottle or I will spray my kitchen with Mango Kombucha. From images I have seen some people uses a lot of fruit so I dont think that should be my problem. I have been considering that maybe I should let the first fermentation sit a bit longer, since it could be due to there still being too much sugar left in my Kombucha base.

    At the moment I let the Mango Kombucha ferment 1 day and then I relieve the pressure and remove the white foam from the fruit (just like for jelly and similar) and let it continue to ferment. On the second day I strain out the Mango. After only 2 days the fizz is almost like a coke, so I am happy on that end. To get that real mango taste it still needs like 12-24 hours in the fridge.

    I am happy with the fizz and taste, but I am not sure if I am using too much fruit, a too sweet Kombucha base, or if this is just normal, so comments are appreciated to keep on learning.

    PS. Anyone uses any other fruit or species with their Mango Kombucha?5 stars

    Reply
    • Sarah says

      Posted on 9/15 at 6:29 pm

      It sounds like you’re doing it all exactly right, actually! Your fizz is perfect, then you move it to the fridge to infuse the mango flavor more. That’s exactly what I would do!

      Leaving it in the first fermentation longer would probably make it more fizzy (more bacteria and yeast to carbonate it), so I probably wouldn’t adjust the F1 length.

  6. Deborah says

    Posted on 1/8 at 9:54 pm

    I made the mango one & love it. This was the first time making kombucha & my 2nd batch is ready to take the score out & I’m going to try the blueberry kombucha.
    I’m so happy to have found the kick ass kombucha site.

    Reply
  7. Niobe says

    Posted on 7/21 at 3:37 pm

    LOVE IT!
    LOVE YOU!

    Reply
  8. Ellen says

    Posted on 6/6 at 1:47 am

    I tried this and there is a 2cm layer of what looks like mango puree on top. If I flip the bottle the layer flips too and stays on top. Is that normal?

    Reply
    • Sarah Bond says

      Posted on 6/6 at 11:15 am

      It sounds like a little SCOBY is forming – totally normal! You can discard it after fermentation.

    • Ellen says

      Posted on 6/12 at 11:10 pm

      Thanks Sarah for the recipe and reply! Take care 🙂

  9. travis mercante says

    Posted on 6/8 at 9:47 am

    I love this kombucha but the filtering process is much harder due to the fiberous nature of the mango – it gets clogged in any type of strainer or filter I try to use. By the time I am done filtering, all the carbonation is gone as well! Any suggestions on how to keep the carbonation, but lose the mango fibers?

    Reply
    • Sarah Bond says

      Posted on 6/8 at 12:48 pm

      Perhaps filter it then put it back in the bottles for 1 more day of F2 to help regain that carbonation?

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