Looking for a fresh new kombucha recipe with a spring feel to it? Our Blueberry Mango kombucha is the perfect balance of sweet and tart. It would be excellent any time of the year, but its bright color and fresh aroma just make it feel like the right flavor to welcome spring with!
As usual, a little bit of fruit and just a few ingredients take you a long way with this recipe. The mango provides a rich sweetness with an almost syrup-like texture, but the tartness of the kombucha and blueberries keeps it from getting too sweet or thick. If you have never combined mangoes and blueberries before, you are in for a real treat!
As usual, this recipe is written for a single 16 oz flip-top bottle. If you would like to make a full gallon of it, we recommend multiplying the ingredients by six and planning to make six bottles of it. That way, you can slice and/or blend all of the mangoes and blueberries up at once and knock down one kombucha bottle after another.
If you are a seasoned kombucha brewer and have warmed up to enjoying your brew a little on the tart side, we would recommend letting your primary fermentation go a little longer for this one. As mentioned above, the mangoes are quite sweet and the kombucha seems to draw out somewhat of a syrupy texture from them. A nice tart kombucha combined with the subtle tartness of the blueberries cuts the syrupy sweetness just the right amount. You end up with a very balanced kombucha this way.
Of course, if you enjoy your brew a little on the sweeter side, you can go for a normal primary fermentation time. You might also find that you want to add a little more of one or both fruits as well. There is a perfect balance for every type of kombucha drinker– it is just a matter of finding that balance. 🙂
Blueberry Mango Kombucha
This blueberry mango kombucha delivers a perfect balance between sweet and tart. It produces a wonderful aroma and a gorgeous bright color. Enjoy this second fermentation recipe with just 5-10 minutes of work!
Ingredients
- 10-15 Blueberries
- 1/4 Mango
- 12-14 oz fermented kombucha
Instructions
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Wash blueberries and mangoes.
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Slice mango into quarters and remove flesh of mango from skin. Discard skin
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Add 10-15 blueberries and 1/4 mango to blender or food processor PER 16 oz bottle of kombucha you plan to make.
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Blend blueberries and mango until smooth
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Split mixture evenly between bottles
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Top off each bottle with fermented kombucha, leaving approx. 1 inch of headspace
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Seal each bottle and store in a dark space for 2-3 days. Begin “burping” and tasting bottles on day 2, refrigerating once they have reached your desired flavor.
Recipe Notes
You can also opt to just slice the blueberries and mango pieces (as we did in the image above). As a forewarning, this will make it more difficult to remove the fruit from the bottles after drinking. Be sure to keep this in mind when deciding how small to make your slices!
That’s all there is to it! We hope you love this blueberry mango kombucha recipe as much as we do here at Bucha Brewers! Enjoy! 🙂
