Mango Kombucha Recipe

Short answer

Add about 2 to 4 tablespoons of mango purée, or a small handful of finely diced ripe mango, to each 500 ml bottle of plain kombucha. Seal it and leave it at room temperature for two to five days. Mango is high in natural sugar, so burp the bottles daily.

Fresh, frozen, purée or nectar?

• Fresh ripe mango: the best flavour. Dice it finely so it fits the bottle.
• Frozen mango: works well. Thaw it first, and use the juice too.
• Purée: the easiest to measure and the most even. Thick purée can separate, so stir it before adding.
• Nectar: a smooth, sweet option. It adds more sugar, so check the bottle sooner.

What you need (per 500 ml bottle)

• 2 to 4 tablespoons of mango purée, or a small handful of diced mango
• Optional: 1 tablespoon of passionfruit pulp, for a tropical twist
• Optional: a squeeze of lime juice
• Plain first-ferment kombucha, about 500 ml
• A pressure-rated swing-top bottle and a funnel

How to make mango kombucha

1. Dice the mango, or purée it, or use a smooth nectar. If you use thick purée, thin it with a spoon of kombucha first.
2. Put the mango into a clean bottle, with the passionfruit or lime if you are using them.
3. Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
4. Seal the bottle and leave it at room temperature, out of direct sun, for two to five days.
5. Burp the bottle once a day over a sink. Taste a small pour after two days.
6. Chill the bottle for at least 12 hours before opening. Strain before serving if you like a smooth glass.

Mango and passionfruit

Passionfruit adds a sharp, fragrant aroma that suits mango well. Scoop the pulp, seeds included, into the bottle. Seeds can settle, so strain before serving. Use one passionfruit for about 500 ml of kombucha, or start with less and taste.

Pulp, foam and straining

Mango pulp can separate and float in the bottle, and it can cause foam when you open the bottle. To reduce the mess:

• Use smooth purée or nectar rather than chunks.
• Open the bottle slowly over a sink, and chill it first.
• Strain the pulp before serving.

Fizz timing and burping

Mango carbonates quickly, especially in warm weather. Check the bottles daily. A very hard bottle should be vented slowly over a sink, with a towel over the lid. Keep the bottles out of direct sun.

Troubleshooting

• Watery flavour: add a little more purée next time, or use nectar.
• Pulp separated: stir gently before pouring, and strain before serving.
• Too sweet: use less mango or nectar, or add a little plain kombucha to dilute.
• Not fizzy: check the seal and the temperature. See why your kombucha is not fizzy.

Related recipes

For another tropical option, see the pineapple kombucha recipe. For guidance on which fruit to choose, see what is the best fruit to add to kombucha. For the full method, see how to flavour kombucha.