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!
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 Time 3 days
Total Time 3 days
Servings 8 cups
Calories 50kcal
Author Sarah Bond



  • 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.


*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.


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