Mango Kombucha

bottle and glass of homemade mango kobucha with mango on white background

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.


2 cups Mango (I used frozen mango)

1/2 cup Honey

10 cups Homemade Unflavored Kombucha


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.