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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!

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

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!
Print Pin Rate
Course: Beverages (Non-Alcoholic)
Cuisine: Chinese
Keyword: flavored kombucha, homemade mango kombucha, kombucha with mango, mango kombucha
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 60 minutes or more
Prep: 3 d
Total: 3 d
Servings: 8 cups
Calories: 50kcal
Author: Sarah Bond
5 from 1 vote

INGREDIENTS

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.

NOTES

*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

Serving: 1cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g
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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)

Mango Kombucha

Delightfully tropical and perfectly sweet.

Blueberry Kombucha

Cooked blueberries bring deeply sweet and fruity flavor.

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.

Pineapple Basil Kombucha

Yes, herbs do belong in your kombucha!

Peach Pie Kombucha

Sweet like pie with hints of maple and vanilla.

Hi, I’m Sarah!

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  1. 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?

    1. 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!

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