Mango Ginger Kombucha

Since my first batch of Kombucha a few weeks back I have totally gotten into it.  Dreaming up new flavors I can possibly make, and enjoying the process.  It is a new hobby for me and my boyfriend Eric, and I am sure he will be sharing some of his flavors with you as well in the future.
Last week it was Mango Ginger.  Mostly because I had some really ripe mangoes which were super sweet and just begging to become flavor for kombucha.  It turned out delicious with a bite of ginger, a bit of lime for tartness to balance out the perfectly sweet mango.  I am sharing the recipe with you below if you wish to enjoy the refreshing combo for yourself!

Mango Ginger Kombucha

Makes about 4 quarts
4 quarts filtered water
5 Tbsp loose green tea placed in a piece of cheesecloth and tied (like a sachet).
1 cup raw sugar
1 large glass jar (large enough to hold the 4 quarts liquid)
1 cup starter tea (half a 16 oz plain kombucha from the store will work )
1 Scoby*
Cheesecloth
4 32 oz glass jars
1 1/2 cups diced organic mango
¼ cup lime juice
1 inch piece fresh ginger
To make the kombucha, wash your hands very well with apple cider vinegar or soap (but not antibacterial because this can contaminate the Kombucha and make it not work).  Wash out the glass jar you will be using to make the kombucha with the cider vinegar as well to sanitize it. 
Next, fill a 3 liter pot with 4 quarts of filtered water, and bring to a boil.  Boil for 5 minutes to sanitize it. 
Add the green tea sachet, and let steep for about 3 minutes (or as long as you would normally brew tea).  Turn off heat and add 1 cup sugar. Stir to dissolve, then let sit until the water cools to 75 degrees F.  You do not want to add the culture when it is hot, or it will kill it. 
When the tea is cool, pour it into the glass jar and add the starter tea, Sanitize hands with the cider vinegar and gently put the scoby into the tea, cover the top of the jar with the cloth, and secure it tightly with rubber band.
Put the jar somewhere warm and dark where it won't be disturbed (I put mine in a closet on the top shelf). Temperature should be consistently at least 70 degrees if possible. Lower temperatures will make it grow slowly, but below 70ºF makes it more likely that unwanted organisms will start growing too.
Wait about a week. When the tea starts to get smelly like vinegar, you can start tasting it.  The scoby should form another scoby in the jar, and it may sink and it may float. If it floats though, it helps prevent mold. Note that if you see mold you have to throw the batch away and start over with a new scoby. 
When ready to test, remove a small amount.  The best way to pull a sample is with a straw. Dip the straw about halfway into the tea, cover the end with your finger, pull the straw out and drink the liquid inside or put that liquid on the test strip.  If the kombucha tastes really sweet, it is not done, and it needs more time to eat the sugar.  If it tastes slightly vinegary, it is done and ready to be put in jars.
Gently remove original scoby and new baby scoby with clean hands (sanitized with the vinegar is fine) and set them in a clean container. They may be stuck together. Pour a little of the kombucha on them and cover them to save them for another batch (they should be kept at room temperature. 
Pour the brewed kombucha into clean jars (but reserve 1 cup of the kombucha to make another batch next time).  Fill them almost to the top but leave a little space for them to get fizzy and to add the flavor.  Puree the mango, lime juice and ginger together in a food processor.  Add ¼ of the mango mixture to each jar.  Put the lids on tight and let sit 3-5 days at room temperature to ferment and become carbonated.  Once they are fizzy, you can strain them into other clean jars (or not depending on your taste).  Store in the fridge. 
*a scoby is a culture that is used to make kombucha, you can read more about them here: http://en.wikipedia.org/wiki/Kombucha
I got mine from my boyfriend, and most people get them from people they know (since once you start brewing kombucha you have a lot) but you can order them online as well.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

16 Comments
  1. Sunnie
    June 24, 2013 at 00:07
    Reply

    Yum! I'm jut realizing how much I love mango . . . I had a champagne mango for the first time about a month ago, and WOW - so sweet and delicious! I'd like to try this flavor of kombucha, as I love ginger as well. :)<br /><br />Isn't it so much fun to brew your own? I can't believe how expensive the store-bought kind is! I HAD to start brewing my own, otherwise I'd be one broke girl. ;)

    • Sunnie
      June 24, 2013 at 00:14
      Reply

      P.S. I promise that I don't mean to question you or anything like that, but it may not actually be safe to use raw honey as a sugar source, due to the fact that it can potentially have spores, which can contaminate the kombucha or the SCOBY. Just wanted to mention that, because I want you to be safe, and I'd feel badly if I didn't say anything! From http://www.culturesforhealth.com/kombucha-ingredients:<br /><br />"Honey. Pasteurized honey may be used. Raw honey may successfully be used to brew kombucha, but we do not recommend it for a number of reasons. Raw honey has its own bacterial profile and may disrupt the balance of yeast and bacteria in the scoby. Additionally, raw honey may include organic material that might disturb the scoby or attract mold. Keep in mind that such disruption isn’t always obvious and may result in an unsafe batch the first time or several batches later."<br /><br />P.S. I'm sorry that this post is so long; if you want to delete it, please do, I'm just silly and I couldn't find your e-mail (although I know I've seen it before!) LOL

    • June 24, 2013 at 14:38
      Reply

      I haven't had problems with it yet actually. I have not had any mold, and the kombucha has a lovely flavor. The scoby seems to like it as well, eating up the honey sugar regularly. I think that it is important to experiment with your sugar source for the kombucha, and use what works best for you. I have used raw sugar honey and agave but the honey has the best flavor. I know not technically vegan, but I eat honey. Thanks for your concern, and have had this question from others but so far the honey has worked well, and I am always careful to watch for contamination.

    • June 24, 2013 at 14:42
      Reply

      PS, if you follow me on FB you can always message me on there ;)!

    • Sunnie
      June 25, 2013 at 21:29
      Reply

      Oh, I'm glad to hear that it works well for you! Who knows, maybe I'll give it a go! I'm vegan also, but I do eat honey sometimes. Actually, I love the scent and taste of it, and I bet it would taste really yummy in kombucha! That reminds of the best chocolate frosting that I ever had . . . a delicious mixture of honey and cocoa; it was more like a glaze, and it was spread on top of a chocolate cake, and atop that were pineapple rings with a cherry in the middle to look like flowers. It was yummy!<br />

    • June 25, 2013 at 21:41
      Reply

      It is awesome in kombucha! My boyfriend and I recently used orange blossom honey and it was amazing. That frosting sounds yummy!

  2. June 24, 2013 at 01:24
    Reply

    I love kombucha - this flavor sounds incredible girl! I used to make my own but had to stop because I was traveling so much. I treat myself to many bottles when I go to the city :)

    • June 24, 2013 at 14:39
      Reply

      Thanks Heather :)! Hopefully someday you can make it again ;)!

  3. Anonymous
    June 24, 2013 at 14:44
    Reply

    Yum! Love mango anything, and I would like to try making kombucha. Sounds amazing!

    • June 24, 2013 at 14:55
      Reply

      Thank you :)! You should try it!

  4. June 25, 2013 at 19:56
    Reply

    Mango ginger! I've been making lemon, lemon ginger, ginger, blueberry, and strawberry, but I find the big fruit chunks are no good booch wise - the fruit scoby freaks me out :)

    • June 25, 2013 at 21:40
      Reply

      If you blend the fruit it is not so chunky :).

  5. June 26, 2013 at 01:12
    Reply

    What is the name of your book? Does your book have this recipe as well as the berry cherry cake? So far, I really like what I see here!<br />Carol

    • June 26, 2013 at 01:26
      Reply

      It is called Rawlicious Desserts. No, it has neither of those recipes as I was done with the writing process before they were made. It does have a lot of other wonderful recipes though. Thank you :)!

  6. July 5, 2014 at 05:46
    Reply

    Thanks for the article! I'm a bit of a kombucha virgin - I have just started making it at home and am on my 3rd batch. So far it has all turned out "okay" - drinkable but not amazing. The fruit flavour is not as strong as I would like. Do you find that pureeing the fruit makes a big difference flavour wise as opposed to just adding chunks of fruit? <br /><br />Also, do you find there is any difference in using fresh fruit vs using frozen fruit?<br /><br />Thanks :) <br /><br />Shari

    • July 6, 2014 at 03:31
      Reply

      I have pureed all my fruit, never added chunks and it is flavorful. I would think it would permeate the liquid better pureed. I have used both fresh and frozen and they are both good.

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