This sweet fizzy Mango Kombucha is super easy to make. Made with fresh or frozen mango, you can have it anytime!
Mango kombucha is one of my favorite flavors to buy at the store, only second to GT's gingerberry. So of course I had to try it for myself.
Making your own kombucha is super easy and way cheaper than store-bought. If you drink it a lot like me, it is well worth your time.This sweet fizzy Mango Kombucha is super easy to make. Made with fresh or frozen mango, you can have it anytime! Click To Tweet
Two Types of Fermentation
For the first fermentation of kombucha 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.
This recipe involves making a second fermentation.
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.
How to Make This Recipe
Smush ½ cup chopped mango into each bottle. Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
Other Kombucha Recipes
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 12 cups homemade kombucha
- 2 cups fresh or frozen mango
- If using frozen mango, allow to thaw first so that it's easy to chop and smush into bottles.
- 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 homemade 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 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.