As we enjoy the final days of summer, we were inspired to come up with a recipe to take us back here as needed! Mango strawberry kombucha is delicious, loaded with carbonation, and easy as can be to make! Enjoy this final summery recipe before we dive back into fall flavors.
Mango Strawberry Kombucha
Our mango strawberry kombucha can be made on the sweet side if desired, or you can leave it to ferment a little longer for a deliciously tart brew. Either way, you will end up a gorgeous-colored brew and a wonderful aroma.
On the sweet side, this is a fruity classic that kids and adults alike will love. On the tart side, this is full of flavor and the lack of sweetness allows you to really take in the flavor of the strawberry and mango. We love it both ways, but have found it can turn a little vinegary if left for too long!
Carbonation Galore!
Mango Strawberry Kombucha pulls in two of our favorites for carbonation, meaning this is a great recipe to try if you have been struggling to get the carbonation you want! If you decide to leave your 2F bottles for longer, you will want to burp them with caution at least every 48 hours. Strawberry and mango are both excellent ingredients for creating lots of fizz!
Fresh Ingredients
As always, we recommend using fresh strawberries and mango for the best results. However, you can also use dried or frozen fruit. We find that fresh ingredients provide the most carbonation (particularly when compared to frozen fruits). Use fresh fruit when possible. When you cannot, dried fruit works great too. Fruit juices work very well, but often contain added sugars. Finally, frozen fruit can be used as a last alternative.
Time to cut to the chase! 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!
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!
Strawberry Mango Kombucha Recipe
Mango strawberry kombucha is delicious, loaded with carbonation, and easy as can be to make! Give this fruity favorite a try.
Ingredients
- 3 Medium Strawberries
- 1/4 Cup Mango
- 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace
Instructions
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Slice strawberries into small pieces and add to bottle
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Slice small pieces of mango, and add up to 1/4 cup to bottle (Ideally, 1 mango should work for 6 bottles of kombucha)
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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 2-3 days*. Then, begin tasting daily.
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Once kombucha meets your flavor preferences, refrigerate it and enjoy! Eat or strain fruit, per your preferences.
Recipe Notes
*Taste after 2 days fermentation if you like your kombucha on the sweet side.
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.
That’s all for Mango Strawberry Kombucha! We LOVE the fermented mango pieces, and highly recommend eating the fermented fruit in this one if you are up for it.
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How did you like this recipe? We would love to know! Please share your feedback by rating the recipe and/or commenting below. 🙂
