Go Back
Print
Blueberry Mango Kombucha Recipe

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!

Course Appetizer, Drinks
Keyword blueberries, blueberry, fruit, health drinks, kombucha, mango
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 16 oz bottle

Ingredients

  • 10-15 Blueberries
  • 1/4 Mango
  • 12-14 oz fermented kombucha

Instructions

  1. Wash blueberries and mangoes.  

  2. Slice mango into quarters and remove flesh of mango from skin.  Discard skin

  3. Add 10-15 blueberries and 1/4 mango to blender or food processor PER 16 oz bottle of kombucha you plan to make.  

  4. Blend blueberries and mango until smooth

  5. Split mixture evenly between bottles

  6. Top off each bottle with fermented kombucha, leaving approx. 1 inch of headspace

  7. 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!