If you love eating sweet, fruity, and juicy mangoes as a snack, then this mango Kombucha recipe is going to be your favorite. This drink features the goodness of mango which is one of the most popular and commonly produced fruit in the world. It’s perfectly fruity and tart and loaded with all the nutrients of fresh mango and Kombucha making it the ultimate tropical health boosting drink.
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Health Benefits
Mango
Mango is a low calorie fruit that is loaded with nutrients particularly vitamin C. This vitamin is known to boost immunity, iron absorption,and cell repair and growth and reduce the risks of diabetes. Mango also has copper, folate and vitamins E and B that may help strengthen immunity against diseases. Mango is rich in magnesium, potassium, and antioxidants that can support healthy heart function as well.
Furthermore, mango contains digestive enzymes, water, dietary fiber, and other compounds that can help improve overall digestive health. Vitamin A is another great component of Mango as it supports eye health. Mango can also be a source of the compound Mangiferin which has recently gained attention for its impressive anticancer effects.
How To Make Mango Kombucha
Mango is not just easy to eat but also easy to use as a flavoring to various drinks like Kombucha. It is also available in many leading supermarkets and groceries nationwide at a relatively cheap price.
To start making mango Kombucha, you will need ripe mangoes and Kombucha that has already finished its first fermentation.
Kombucha is a fermented drink that undergoes two fermentation processes which we refer to as first fermentation or F1 and second fermentation or F2. The first fermentation is done to transform the sweet tea to Kombucha with the use of a SCOBY. On the other hand, the second fermentation is a fermentation process done after the first fermentation. It is meant for flavoring and carbonating Kombucha. If it’s your first time fermenting Kombucha, you can check our complete guide on Kombucha second fermentation here.
Kombucha is a fermented beverage that undergoes two fermentation processes to achieve its distinct tart taste. These fermentation processes are the first fermentation or F1 and second fermentation or F2.
The first fermentation is done to convert the sweet tea into Kombucha with the use of the SCOBY or Kombucha culture. After the first fermentation, Kombucha undergoes the second fermentation for flavoring and carbonation. If you are new to brewing Kombucha, you may check our complete guide on second fermentation here.
Mango Kombucha Recipe
Equipment
- 1 Homebrewing kit This is for 1st fermentation
- 1 Heating mat This is for 1st fermentation
- 1 Boochsleeve This is for 1st fermentation
- 1 Bottlebrush kit To clean your bottles
- 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
- 1 Funnel For the 2nd fermentation process
- 1 Mesh strain colander For the 2nd fermentation process
- 1 PBW cleaner To clean your bottles
Ingredients
- 1 gal Kombucha
- 2 Ripe mangoes ($0.82 to $0.83 per lb)
Instructions
- Clean your bottlesClean your fermentation bottleswith the bottlebrush kit and PBW cleaner. After cleaning, make sure to rinseyour bottles with water and dry them properly.
- Slice your mangoes to small piecesSlice your mangoes finely makingsure that the pieces are small enough to fit the mouth of the bottle.
- Add your sliced mango pieces into the bottleDivide your sliced mangoes to 6portions and add one potion for each 16 oz. bottle.
- Fill your bottle with Kombucha liquid Place the funnel on the mouth ofyour bottle and fill the remainder of the bottle with Kombucha liquid.You canuse a mesh strain colander to filter out the excess yeast. Don’t forget toleave about ½ to 1 inch of headspace to ensure good carbonation.
- Ferment Close your bottles tightly andkeep your flavored Kombucha in your fermentation station with room temperaturebetween 60℉ to 85℉. The fermentation time can takefrom 3 to 14 days depending on the carbonation and your preferred taste. If youlive in a place with a cool temperature,you may use a heating mat to maintain the warm temperature for fermenting yourKombucha.
- Transfer your finished Kombucha to the refrigerator When your flavored Kombucha meetsyour desired balance of sweet and tang, transfer them to the refrigerator toslow down the fermentation process and preserve the flavor.
- Serve and enjoy If you are uncomfortable drinkingKombucha residues, you can strain the Kombucha liquid before drinking. This isalso a good way to make new drinkers feel more comfortable drinking Kombucha.
How to level up the taste
When choosing mangoes for your flavored Kombucha, opt for the juiciest and ripest mango for the best mango flavor.You can also level up the taste of this flavored Kombucha by adding herbs and spices like sage and ginger. Using pureed mango instead of sliced mangoes can result in a better tasting mango Kombucha as well. Pureed flavorings easily combine with Kombucha making it more flavorful and tasty.
Featured Product
This blood orange-carrot-ginger Kombucha from Health-Ade features orange and ginger flavor profiles. It also has carrots for additional savor and nutritional value. It is good for your gut biome and overall digestive health.
The Humm Probiotic Kombucha zero sugar blood orange offers the goodness of orange and Kombucha. It is guaranteed to carry billions of probiotics and is made with natural ingredients and flavorings.
