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!
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
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Jackie says
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?
Sarah says
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!
Lawrence Frank Edder says
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.
Sarah says
Yum, that sounds delish! I’ll have to try that on my next batch 😀
rohit aggarwal says
thank you liveeatlearn for giving me wonderful information
cheryl myers says
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
Sarah says
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 😀
Jens says
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?
Sarah says
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.
Deborah says
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.