Mango Kombucha

Ingredients: 12 cups homemade kombucha 2 cups fresh or frozen mango

Ingredients: 12 cups homemade kombucha 2 cups fresh or frozen mango

If using frozen mango, allow them to thaw first so that it's easy to smush them into bottles. Line up 4 bottles (25 ounce) with flip top lids. Smush ½ cup chopped mango into each 25 ounce bottle.

If using frozen mango, allow them to thaw first so that it's easy to smush them into bottles. Line up 4 bottles (25 ounce) with flip top lids. 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.

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.

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.

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