Mango Kombucha Recipe

Sweet and delicious mango kombucha is a favorite flavor of this fermented drink. It’s easy to make and tastes fantastic!

I’ve been brewing a lot of kombuchas lately, and the newest flavor I’ve experimented with is Mango!

The mango flavor comes through well in this brew and is balanced perfectly with the tangy taste of kombucha.

How To Make Mango Kombucha

For this recipe, you will need a fresh batch of homemade kombucha and mango puree.

Slice the Mango and remove the flesh from the skin. Place the fruit in a bowl and puree it using an immersion blender.

Place 3-4 tablespoons of the mango puree into a sing-top bottle or mason jar. 

Fill the rest of the bottle with fresh kombucha, leaving 1-2 inches at the top of each bottle. 

Cover tightly with the lid and gently shake to mix the juice with the kombucha.

Let the bottle sit at room temperature for 3-5 days. 

Pop or “burp” the bottle every other day to release pressure. This is essential to prevent the bottles from exploding.

How To Make Fresh Kombucha

To create a fresh batch of kombucha, you’ll need a SCOBY (Symbiotic Culture of Bacteria and Yeast).

If you don’t have a SCOBY, you can purchase a starter kit, which is available online or at health food stores.

These kits typically include a starter culture, tea, and sometimes a glass jar or fermentation container. Alternatively, you can buy a kombucha SCOBY and make your own starter by brewing tea, adding sugar, and incorporating the SCOBY.

Simply follow the directions provided in the kit. Generally, you’ll brew black tea and mix in sugar. After the tea has cooled, pour it into a glass jar and add the SCOBY. Cover the jar with a breathable cotton cloth or a coffee filter. Allow the tea to ferment at room temperature for about seven days.

After a week, you can proceed with a second fermentation to create a flavored kombucha, like this refreshing mango kombucha!

Watch The Video Tutorial:

Mango Kombucha FAQ

How ripe should the mango be?

For the best flavor, use a fully ripe mango. A ripe mango will be soft to the touch and slightly fragrant, giving your kombucha a sweet and rich mango flavor.

Can I use frozen mango instead of fresh?

Yes, you can use frozen mangoes if fresh mangoes are not available. Just thaw the mangoes completely before pureeing them for the recipe.

What’s the purpose of “burping” the bottles?

“Burping” the bottles, or opening them slightly every other day, helps release the built-up pressure from fermentation. This step is crucial to prevent the bottles from potentially exploding due to excessive carbonation.

How long can I store Mango Kombucha?

Once your Mango Kombucha is ready, it can be stored in the refrigerator for up to two weeks. The flavor will continue developing, but refrigeration will slow the fermentation process.

Can I adjust the amount of mango puree?

Absolutely! You can adjust the amount of mango puree to suit your taste. Adding more puree will enhance the mango flavor while using less will make the kombucha’s tanginess more prominent.

What if my kombucha tastes too sour?

If your kombucha is too sour, it may have fermented for too long. Before the second fermentation, you can balance the flavor by adding a bit more mango puree or sweetener.

Is it normal for my kombucha to have sediment or strands?

Yes, it’s completely normal to see sediment or strands in your kombucha. These are harmless yeast particles and are a sign of healthy fermentation.

How do I know when the kombucha is ready to drink?

Your Mango Kombucha is ready when it reaches your desired fizziness and flavor level. After three days, start tasting it and decide if you’d like to let it ferment for a few more days.

Related:

• Lemon Kombucha Recipe
• How To Make Strawberry Kombucha
• The Best Way to Store Kombucha

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