Get whisked away to the tropics with this Tropical Kombucha. It's made with homemade kombucha, mango, banana, and pineapple.

Tropical Kombucha in mason jar with straw.

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This Tropical Kombucha is naturally sweet with mango, banana, and pineapple. It's a vacation in a bottle!

Since it is a second fermentation recipe, it has all the carbonation you want in a kombucha.

You can use fresh or frozen fruit, so you can have it any time of the year. I always have frozen fruit on hand for smoothies and smoothie bowls.

Some other tropical recipes are Tropical Smoothie recipe, Tropical Chia Pudding, Tropical Sorbet, Tropical Ginger Cooler, and Tropical Fruit Roll-Ups.

Jump to:

❤️ 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
🥃 Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is sweet and fruity. It will whisk you away to the tropics.
You can use fresh or frozen fruit, so you can have it anytime you want.
It is bubbly and refreshing.

Two Types of 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.

For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.

You can ferment the flavored kombucha 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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Banana: I used puréed banana. You can use fresh or frozen bananas.
Pineapple: I used frozen chopped pineapple. You can also use pineapple juice.
Mango: I used frozen mango. You can use fresh or frozen mango.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

For this kombucha recipe, you'll be making a second fermentation.

Mashed banana being poured into a funnel into a bottle.

Step 1: Thaw any frozen fruit first. Pour 3 tablespoons of pureed banana into each bottle.

Chopped pineapple being poured into a funnel into a bottle.

Step 2: Pour 3 tablespoons of chopped pineapple into each bottle.

Chopped mango being poured into a funnel into a bottle.

Step 3: Pour 3 tablespoons of chopped mango into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 4: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 5: Pop open the lids at least once a day. Pressure builds, and this allows it to escape so that you don't have a mess.

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?

It can take anywhere from 1-14 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.

💭 Tips

Use ripe bananas. They have more sugar.
Strain the fruit after fermenting, if desired.
Refrigerate after the kombucha is done fermenting.

5 Secrets To Making Kombucha

Kombucha just got easier!

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Tropical Kombucha