Mango Kombucha

bottle and glass of homemade mango kobucha with mango on white background

5 from 1 vote

This Mango Kombucha recipe has just the right amount of sweetness to pair with the drink's natural tang. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and Paleo diets.

Prep Time2

Total Time2

Course: Drink

Cuisine: American

Servings: cups

Calories: 71kcal

Author: Beth Chen

Ingredients

2 cups Mango (defrosted or frozen, both work)
1/2 cup Honey
10 cups Homemade Unflavored Kombucha

Instructions

Add the mango and honey to a saucepan.
Heat with slightly mashing the mango.
Remove from heat as soon as the honey softens.
Let the honey and mango mixture cool to room temperature.
You’ll want to add the mango and honey mixture to your jar of homemade kombucha after you remove the SCOBY but before you transfer to bottles.
Cover with your cloth and secure with a rubber band.
Place somewhere at room temperature out of direct sunlight (such as a cabinet) and let ferment for 1-2 more days. The temperature greatly affects the speed at which the tea will ferment.
When you are ready to bottle, remove the mango from the jar.
Using a strainer pour the kombucha into large measure cups. The measuring cups will make it easier to pour into the bottles.
Next pour the kombucha into individual bottles leaving some room at the top then cover tightly then place in the fridge.
If you like carbonated kombucha you’ll need to do a second fermentation.
To do a second ferment, instead of placing the bottles in the fridge, place the bottles somewhere at room temperature out of direct sunlight (such as a cabinet) and let them continue to ferment for 1-2 days.
Take care to ‘burp’ the bottles each day. Burping means that you need to open the bottles and release the pressure the fermentation creates. This is no joke. Do not forget because if the pressure builds up, the bottles could explode.

Notes

If you are using frozen fruit, you’ll need to make sure that it’s defrosted before adding it to the plain kombucha. You’ll also want it to be room temperature as the drastic change in temperature of the kombucha can alter the fermentation process.

Take care to ‘burp’ the bottles each day. Burping means that you need to open the bottles and release the pressure the fermentation creates. This is no joke. Do not forget because if the pressure builds up, the bottles could explode.

As long as you can find ripe, juicy mangoes you can also use fresh not frozen in this recipe.

Nutrition