Mango Kombucha
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5.0
3 reviews
Excellent
Mango Kombucha
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This Mango Kombucha recipe has just the right amount of sweetness to pair with the drink's natural tang. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and Paleo diets.
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Ingredients
- 2 cups Mango (defrosted or frozen, both work)
- 1/2 cup honey
- 10 cups Homemade Unflavored Kombucha
Instructions
- Add the mango and honey to a saucepan.
- Heat with slightly mashing the mango.
- Remove from heat as soon as the honey softens.
- Let the honey and mango mixture cool to room temperature.
- You’ll want to add the mango and honey mixture to your jar of homemade kombucha after you remove the SCOBY but before you transfer to bottles.
- Cover with your cloth and secure with a rubber band.
- Place somewhere at room temperature out of direct sunlight (such as a cabinet) and let ferment for 1-2 more days. The temperature greatly affects the speed at which the tea will ferment.
- When you are ready to bottle, remove the mango from the jar.
- Using a strainer pour the kombucha into large measure cups. The measuring cups will make it easier to pour into the bottles.
- Next pour the kombucha into individual bottles leaving some room at the top then cover tightly then place in the fridge.
- If you like carbonated kombucha you’ll need to do a second fermentation.
- To do a second ferment, instead of placing the bottles in the fridge, place the bottles somewhere at room temperature out of direct sunlight (such as a cabinet) and let them continue to ferment for 1-2 days.
- Take care to ‘burp’ the bottles each day. Burping means that you need to open the bottles and release the pressure the fermentation creates. This is no joke. Do not forget because if the pressure builds up, the bottles could explode.
Notes
- If you are using frozen fruit, you’ll need to make sure that it’s defrosted before adding it to the plain kombucha. You’ll also want it to be room temperature as the drastic change in temperature of the kombucha can alter the fermentation process.
- Take care to ‘burp’ the bottles each day. Burping means that you need to open the bottles and release the pressure the fermentation creates. This is no joke. Do not forget because if the pressure builds up, the bottles could explode.
- As long as you can find ripe, juicy mangoes you can also use fresh not frozen in this recipe.
Nutrition Information
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Serving
1cup
Calories
71kcal
(4%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
355IU
(7%)
Vitamin C
12.1mg
(13%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 71kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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