This Mango Green Tea Kombucha is light and refreshing, with the perfect balance of flavors. It's the ultimate thirst quencher for hot days. Make it with fresh or frozen mango.
This Mango Green Tea Kombucha is sweet and bubbly. Green tea kombucha is milder than kombucha made with black tea.
Adding mango to green tea kombucha is a foolproof flavor because the sweet juicy mango balances out the mild tart green tea kombucha.
Check out my roundup of Kombucha Recipes for more ideas.
- ❤️ Why You'll Love It
- Two Types of Fermentation
- What Makes Kombucha Fizzy?
- 🧾 Ingredients
- 🥣 Supplies
- 🔪 Instructions
- Should I Burp My Second Ferment Kombucha?
- How Long Does It Take To Get Fizzy Kombucha?
- 💭 Tips
- 👩🏻🍳 Recipe FAQs
- 🥃 Kombucha Recipes
- 📋 Recipe
- Mango Green Tea Kombucha
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- 💬 Comments
❤️ Why You'll Love It
- You can use fresh or frozen mango, so you can have it any time of the year.
- It is sweet and fruity.
- It is milder than kombucha made with black tea.
Two Types of Fermentation
To make homemade kombucha, you start with the first fermentation.
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
- Homemade green tea kombucha: You'll need freshly made green tea kombucha that has not been refrigerated yet. For kombucha made with black tea, try my Mango Kombucha recipe.
- Mango: You can use fresh or frozen mango. If you use frozen mango, let it thaw first.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Pour ½ cup of chopped mango into each bottle.
Step 2: Pour your green tea kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness.
For this Mango Green Tea Kombucha recipe I let it ferment 5 days.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
The second fermentation can take anywhere from 1 to 14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
- Strain out the mango, if desired.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
Green tea kombucha is mild in flavor compared to kombucha made with black tea. It is light and refreshing.
I like to steep green tea for 5-10 minutes for kombucha.
5 Secrets To Making Kombucha
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🥃 Kombucha Recipes
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Mango Green Tea Kombucha
- 12 cups green tea kombucha
- 2 cups chopped mango
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup chopped mango into each 25 ounce bottle.
- Using a funnel, pour freshly made green tea kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day (or a few times a day) to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.