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. 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 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 making 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!
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.
- Mango: You can use fresh or frozen mango to make kombucha!
HOW TO MAKE MANGO KOMBUCHA
Making your own mango kombucha is super easy and can be done in five easy steps:
- 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!
Home Brewed Mango Kombucha Recipe
Ingredients
- ½ gallon kombucha from a first fermentation, this is not store bought kombucha, 1.9 L
- 1 ripe mango about 2 cups frozen
Instructions
- Puree: Use a 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
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Nutrition
I first published this Mango Kombucha on my vegetarian food blog, Live Eat Learn.
I added pureed mango to my first-fermented kombucha thinking it’d be easier than evenly dividing the fruit evenly between bottles (which is what I usually do). Big mistake: first, my ‘buch decided to go all foamy and the foam overflowed the big jar (it had several inches of headroom); second, the mango all floated at the top, so I STILL had to scoop it into the bottles. Going back to putting the fruit in bottles and then adding the ‘buch.
Can I add the magi purée to the F2 jars instead of mixing with KT first?
Yep that’s fine! 😀