Who would not like a refreshing mango kombucha? It is even better if you can make it yourself! This drink is the perfect one to try your hand at brewing kombucha at home. While it may sound difficult, all you need is attention to detail and a lot of patience. In my case, I love making this to save for the spring and summer months. It is a great refresher for my kids after school and for all guests coming to the house.
Try This Refreshing Mango Kombucha and Become an Expert Brewer
To prepare this refreshing mango kombucha, you will need water, organic white cane sugar, coconut sugar, green tea, rooibos tea, starter, fresh mango, tangerine juice, lime juice, and lemon juice.
You can always substitute some of these when needed. Try using cane sugar, brown sugar, molasses, black tea, ginger tea, rose tea, fresh peaches, orange juice, and apple cider vinegar.
The idea behind this recipe is that you will be mixing the tea with the sugar and starter to create your first fermentation of kombucha. You can check the flavor of this batch right after the first day, if you need to remove sweetness, you can remove two cups of tea and set it aside.
Once your first fermentation is ready, you can create the secondary one by adding mango chunks, coconut sugar, and fruit juice. This fermentation is the longest one and will likely take nine days. It is a long time, but worth it.
After your kombucha is ready, you will need to strain the tea and place it in bottles, and set them in the refrigerator for about two hours minimum.
This tasty kombucha lasts for about nine days in the fridge. Enjoy it on its own or with some juice or your favorite spirit for a different kind of cocktail!
A gallon of filtered water
4 bags of green tea
4 packs of rooibos tea
2 cups (256 g) of starter
1 cup of (128 g) fresh mango, cut into chunks
1 cup (128 g) of coconut sugar
1/2 cup (64 g) of organic white cane sugar
1/2 cup (118 ml) of tangerine juice
1 tbsp of lime juice
1 tsp of lemon juice
- Boil water then remove it from heat.
- Combine with white sugar and 1/2 cup (64 g) of coconut sugar.
- Pour in tea and let it steep until it reaches room temperature.
- Transfer the tea to a brewing container then add SCOBY and the starter.
- Check the flavor of the Kombucha after a day as part of primary fermentation.
- If the Kombucha is too sweet, remove 2 cups of tea and set aside to use for the next Kombucha.
- Toss in mango chunks to the brewing container for secondary fermentation.
- Add 1/2 cup (64g) of coconut sugar and the remaining fruit juice.
- Cover the brewing container with a clean cloth and set it aside in a dark spot for 3 days.
- Strain the tea into bottles and let it chill in a refrigerator for 2 hours.
- Serve and enjoy!
Looking to try another easy and refreshing Kombucha recipe? Check out this Ginger Kombucha recipe!