We’ve fallen head over heels for kombucha’s fizzy probiotic punch, and our Mango Kombucha Recipe amps it up with tropical flair. Originating from ancient fermented teas, this twist infuses sweet mango for a refreshing homemade brew that’s as fun to make as it is to sip.
In our kitchen, we keep things simple yet delicious, blending everyday ingredients to create a drink that’s bursting with flavor and gut-friendly benefits. Join us as we guide you through this easy process that’ll have you crafting your own in no time.
Ingredients
To craft our vibrant Mango Kombucha at home, we gather fresh, high-quality ingredients that bring a tropical twist to this gut-friendly fermented tea. We’ll list them in the order they’re used during preparation, ensuring accuracy and ease for your brewing process.
- Water: 8 cups of filtered water – bring to a boil as the base for brewing the tea.
- Black tea bags: 4 bags (or 4 teaspoons loose leaf) – steep these in the hot water to create a strong tea infusion, which feeds the SCOBY.
- Granulated sugar: 1 cup – dissolve this into the hot tea mixture to provide essential fuel for fermentation.
- SCOBY (Symbiotic Culture of Bacteria and Yeast): 1 healthy SCOBY – handle gently and add after the tea has cooled to maintain its live cultures.
- Starter tea: 1 cup of unflavored, previously brewed kombucha – incorporate this to jumpstart the fermentation process and achieve the right acidity.
- Ripe mangoes: 2 large mangoes, peeled, pitted, and diced – add these during the second fermentation for a burst of sweet, tangy flavor that elevates our Mango Kombucha to a refreshing probiotic delight.
Equipment Needed
Before we dive into brewing our refreshing Mango Kombucha, let’s gather the essential tools that ensure a smooth and successful fermentation process. Having the right equipment on hand helps us maintain hygiene, control temperatures, and achieve that perfect tangy flavor.
To prepare effectively, we’ll need the following items. We’ve bolded key terms for emphasis:
- Large glass fermentation jar (at least 1-gallon capacity): This is our primary vessel for the initial brew, allowing SCOBY to thrive in a non-reactive environment.
- Breathable cover (like a clean cloth or coffee filter with a rubber band): Essential for keeping out contaminants while permitting air circulation during the first fermentation.
- Funnel: Makes it easy to transfer liquids without spills, especially when adding our ripe mangoes for the second fermentation stage.
- Bottles with airtight seals (flip-top or swing-top, about 16-ounce each): Critical for carbonation during secondary fermentation, helping us lock in those fizzy bubbles.
- Measuring cups and spoons: Accurate for measuring filtered water, sugar, and starter tea to ensure our recipe turns out balanced and potent.
- Long-handled spoon or stirrer: Used for gently mixing ingredients and checking on the SCOBY without disrupting the brew.
- pH testing strips or a digital thermometer (optional but recommended): These help us monitor the fermentation process, ensuring our kombucha reaches the ideal acidity level for safety and taste.
With these tools assembled, we’re all set to move seamlessly from ingredients to the brewing steps, creating a vibrant, gut-friendly Mango Kombucha that’s both flavorful and fun to make.
Instructions
Now that we have gathered our ingredients and equipment, we guide you through the straightforward steps to brew our vibrant Mango Kombucha at home. Let’s ensure each phase delivers a tangy probiotic drink bursting with tropical flavors.
Prepare the Sweet Tea
First, we boil 8 cups of filtered water in a large pot over high heat. Once boiling, remove the pot from the heat and add 4 black tea bags. Steep the tea for 5 to 7 minutes to extract a robust flavor base essential for our Mango Kombucha.
After steeping, discard the tea bags and stir in 1 cup of granulated sugar until it fully dissolves creating a sweet syrupy mixture. Allow the sweet tea to cool completely to room temperature—about 1 to 2 hours—before proceeding. This step sets the foundation for fermentation ensuring the SCOBY thrives and imparts its probiotic magic.
First Fermentation
With the sweet tea cooled, we transfer it to a large glass fermentation jar. Gently add the SCOBY and 1 cup of starter tea taking care not to disturb the SCOBY too much.
Cover the jar with a breathable cover and secure it with a rubber band. Place the jar in a warm spot away from direct sunlight and let it ferment for 7 to 10 days. During this time, the mixture develops its signature tangy flavor as the SCOBY works its wonders—we recommend tasting it daily after day 5 to monitor acidity and achieve the perfect balance for our Mango Kombucha.
Flavor with Mango
Once the first fermentation is complete, we remove the SCOBY and 1 to 2 cups of the fermented tea to use as starter for your next batch. Puree 2 large ripe mangoes in a blender until smooth capturing their sweet tropical essence that will infuse our Kombucha with a sunny burst of flavor.
Add the mango puree to the fermented tea in the jar and stir gently with a long-handled spoon to distribute the fruity notes evenly. This step enhances the drink’s sensory appeal with the mango’s vibrant color and aromatic sweetness preparing it for the second fermentation phase.
Second Fermentation
To build carbonation and intensify flavors, we transfer the mango-infused tea into airtight bottles using a funnel leaving about 1 inch of headspace in each bottle. Seal the bottles tightly and let them sit at room temperature for 1 to 3 days depending on your desired fizziness.
During this period, the natural sugars from the mango ferment further producing a lively effervescence—be cautious as pressure builds so we advise “burping” the bottles daily by opening them briefly to release gas and prevent overflow.
Bottle and Refrigerate
After the second fermentation, strain the Mango Kombucha through a fine mesh sieve into clean airtight bottles to remove any pulp or sediment. This results in a smooth crystal-clear beverage ready for chilling.
| Fermentation Stage | Duration (Days) | Ideal pH Range | Key Observation |
|---|---|---|---|
| First Fermentation | 7-10 | 4.0-4.5 | Tangy flavor develops |
| Second Fermentation | 1-3 | 3.5-4.0 | Increased carbonation |
Make-Ahead Instructions
To make our Mango Kombucha recipe even more convenient, we can prepare several components in advance. This approach allows us to streamline the brewing process while maintaining the drink’s vibrant, tangy flavor and probiotic benefits. Below, we outline key make-ahead strategies, focusing on safety, timing, and storage to ensure your kombucha turns out perfectly every time.
Preparing the Sweet Tea Base
We recommend making the sweet tea ahead of time, as it forms the foundation of the first fermentation. Here’s how:
- Boil and steep: Bring 8 cups of filtered water to a boil, then remove from heat and add 4 black tea bags. Steep for 10 minutes to extract full flavor, then stir in 1 cup of granulated sugar until fully dissolved.
- Cool and store: Let the mixture cool completely to room temperature (about 1-2 hours). Once cooled, transfer it to a clean, airtight glass container and refrigerate for up to 5 days. This prevents bacterial growth and keeps the tea ready for immediate use when you’re set to ferment.
Handling the SCOBY and Starter Tea
Our SCOBY (Symbiotic Culture Of Bacteria and Yeast) is crucial for fermentation, so preparing it ahead ensures a healthy start.
- Store the SCOBY: After a previous batch, gently remove the SCOBY from the jar and place it in a fresh jar with 1-2 cups of starter tea. Cover with a breathable cloth and store in a cool, dark place for up to 1 week, or refrigerate for up to 2 weeks if you need more time. Always use clean hands or tools to avoid contamination.
- Fermentation timeline: If you’re planning ahead, start the first fermentation 7-10 days before you want to enjoy the kombucha. For reference, here’s a quick overview of wait times in a markdown table:
| Fermentation Stage | Duration (Days) | Key Benefit |
|---|---|---|
| First Fermentation | 7-10 | Develops tangy flavor and probiotics |
| Second Fermentation (with mango) | 1-3 | Enhances carbonation and fruit infusion |
Mango Preparation and Second Fermentation
To capture the tropical essence of our Mango Kombucha, prepare the fruit in advance for seamless flavor addition.
- Puree and freeze mangoes: Puree 2 large ripe mangoes in a blender until smooth, then portion into ice cube trays or freezer bags. Freeze for up to 3 months. When ready, thaw and add directly to the fermented tea for the second stage.
- Bottle and carbonate ahead: After the first fermentation, strain the tea, add the mango puree, and bottle in airtight containers. Store in a warm spot for 1-3 days to build carbonation, then refrigerate the bottles immediately to halt fermentation and maintain fizz. We advise checking pressure daily to prevent over-carbonation, ensuring a safe and sparkling result.
By following these make-ahead steps, we can enjoy fresh, homemade Mango Kombucha with minimal effort on the day of consumption, preserving its refreshing sweetness and gut-healthy properties. Always prioritize hygiene and monitor for signs of spoilage to keep your brewing experience enjoyable and effective.
Conclusion
We’ve crafted this Mango Kombucha recipe to bring a burst of tropical flavor into your daily routine, boosting gut health with every sip. It’s rewarding to create something so refreshing and probiotic-rich right at home.
Now it’s your turn—experiment with variations and enjoy the fizzy goodness we’ve outlined. You’ll love how simple it is to make this a staple in our wellness journey.
Frequently Asked Questions
What is Mango Kombucha?
Mango Kombucha is a refreshing, probiotic-rich fermented tea with a tropical twist from fresh mangoes. Originating from ancient fermented teas, it’s a gut-friendly drink that’s easy to make at home. This version combines black tea, sugar, SCOBY, and ripe mangoes for a tangy, flavorful beverage that boosts health and adds a sweet, exotic flair.
What ingredients are needed for Mango Kombucha?
You’ll need 8 cups of filtered water, 4 black tea bags (or loose leaf), 1 cup of granulated sugar, a healthy SCOBY, 1 cup of starter tea, and 2 large ripe mangoes. These everyday ingredients ensure a simple brewing process, providing the base for fermentation and the fruity flavor during the second stage.
How do I make Mango Kombucha at home?
Start by brewing sweet tea with water, tea bags, and sugar; cool it, then add SCOBY and starter tea for first fermentation (7-10 days). Remove SCOBY, puree mangoes, mix in, and bottle for second fermentation (1-3 days). Strain and refrigerate for a smooth, carbonated drink. It’s straightforward and uses basic steps for great results.
What equipment is required for brewing Mango Kombucha?
Essential tools include a large glass fermentation jar, breathable cover, funnel, airtight bottles, measuring cups and spoons, and a long-handled spoon. Optional items like pH strips or a thermometer help maintain hygiene and temperature, ensuring safe and effective fermentation for the best tangy flavor.
How long does it take to ferment Mango Kombucha?
The first fermentation takes 7-10 days to develop tanginess, while the second fermentation with mangoes lasts 1-3 days for carbonation. Monitor progress daily; total time is about 8-13 days. Proper temperature control speeds up the process, resulting in a fresh, flavorful drink ready for chilling.
Can I prepare Mango Kombucha ahead of time?
Yes, make the sweet tea base up to 5 days in advance by brewing, cooling, and refrigerating it. Puree and freeze mangoes for easy later use. Store SCOBY properly between brews. These strategies minimize effort while keeping the kombucha fresh, tangy, and full of probiotics for convenient enjoyment.