Our Mango Sage Kombucha recipe makes for an excellent summertime drink, offering the right amount of sweetness balanced with the cool and crisp freshness provided by the sage. This is a recipe we are sharing from our Flavor of the Month subscription club, and it is certainly a keeper!
Mango Kombucha Recipes
Here at Bucha Brewers, we LOVE the flavor and texture resulting from a Mango kombucha. As many of us know, mango has a relatively high sugar content. For those of us aiming for a low-sugar diet, what better way to enjoy mango than by fermenting the sugar straight out of it? 🙂 Enjoy all of the wonderful mango flavor with less of the unwanted sugar and calories by fermenting mango in your kombucha! The high sugar content results in plenty of fuel for your kombucha to build carbonation, as well.
As if the wonderful flavor at a lower sugar content were not enough, mango brings a wonderful and unique texture to kombucha as well. Mango kombucha tends to end up with a slightly thick texture reminiscent of a syrup. Thanks to the magic of fermentation, despite the syrupy texture, the flavor can end up anywhere from sweet to vinegary tart depending on your preferences (and the corresponding fermentation time).
Mango Sage Kombucha
Back to the main event! Our mango sage kombucha recipe is as easy as can be with just 3 ingredients. The recipe is written for dried sage, but you can certainly opt for fresh sage if desired. This recipe has also been adapted from our subscription to use fresh mango, but you can use dried mango as well.
If you are not familiar with the flavor of sage, you are in for a treat! The earthy minty flavor works surprisingly well with the sweet and starchy mango, creating a unique and refreshing kombucha. This is certainly a change of pace from more common fruity kombucha flavors.
If you are familiar with our recipes, go ahead and skip down to the recipe card now! If you’re a newbie here, we recommend checking out the notes below first. Enjoy!
Herbs and Spices in Kombucha
Oftentimes herbs and spices take a backseat to the fresh fruits us kombucha home-brewers can use, but herbs and spices work very well with kombucha! We have begun taking a look at more herb-focused recipes to showcase more of the versatility kombucha offers home-brewers. Conveniently, these recipes are often even easier than fresh fruit-based recipes.
Straining Your Kombucha
While we love recipes made with herbs and spices, we do recommend you strain them prior to drinking. They are generally not quite as tasty or friendly in texture as fermented fruits! We generally strain them as they are poured into a glass for drinking—this way you hold onto maximum carbonation for your finished product as well.
For recipes mixed with herbs and fruits, you can attempt to salvage your fermented fruit from the strained mixture if desired. You can also eat the fruit and herbs together if you are not concerned about the strong herb/spice flavor. Alternatively, you can also opt to toss both out when straining.
Primary Fermentation + Airtight Glass Bottles
FYI, this is a second fermentation kombucha recipe. That means you need to have kombucha that has already completed the initial fermentation process on hand. Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part! If you don’t know where to begin with brewing kombucha, no worries! We offer a Kombucha Starter Kit with everything you need to brew your first batch! It also comes with very straightforward instructions.
This recipe also requires airtight glass bottles. These are a staple for kombucha home brewers. I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall!
Scale to Your Batch
This recipe is written out for a single 16 oz bottle. If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe. We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards. Do whatever is easiest for you!
Mango Sage Kombucha Recipe
Our Mango sage kombucha recipe is a great way to beat the heat this summer! It is sweet and thick with cool, earthy undertones to balance the brew. Give this unique recipe a try!
Ingredients
- 1/4 Cup Fresh Sliced Mango small enough to fit in bottle, or pureed.
- 1 tsp Dried Sage
- 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace
Instructions
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Add sliced mango to bottle, or use a funnel to add mango if pureed
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Add 1 tsp dried sage to bottle
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Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
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Seal bottle and move gently to combine ingredients
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Allow kombucha to ferment in a dark, warm space for 3 days*. Then, begin tasting daily.
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Once kombucha meets your flavor preferences, refrigerate it and enjoy! We recommend straining out ingredients prior to drinking this one.
Recipe Notes
*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis. If there isn’t much pressure to be released after 24 hours, try every other day.
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That’s all there is to Mango Sage Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!
How did you like this recipe? We would love to know! Please share your feedback by rating the recipe and/or commenting below. 🙂
