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 to make 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 mango kombucha recipe is just as good as store-bought and you can control how much mango you put in.
Two Types of Fermentation
For the first fermentation of kombucha you combine sweetened tea, a kombucha scoby (kombucha culture), 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.
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.
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.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Mango: You can use fresh or frozen mango for this mango kombucha recipe. You could also use mango puree or mango juice.
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 at room temperature out of direct sunlight.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
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 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?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends 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.
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- After it's done fermenting, you can strain out the mango or leave it in.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
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- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 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.