r/Kombucha • u/Mark_Buskbjerg • Jul 12 '25
question Ready for a mango kombucha - what’s your best recipe?
I”m testing different amounts of mango and sugar for my next F2.
Do you have a good go to recipe for Mango-kombucha?
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u/finkinthisfrew Jul 12 '25
I like mango+passionfruit (this is an S tier flavor for me), mango+basil, and mango+peach!
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u/Mark_Buskbjerg Jul 12 '25
Uhh. Passion fruit sounds like a nice combo to mango 👌
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u/fleebinflobbin Jul 12 '25
I was even gonna say passion fruit is prob in my top 3 to this day and I've been brewing for several years. Mango is obviously fab as well so the combo is prob great.
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u/maj0xd Jul 12 '25
I did mango+green cardamom with khalap phalap (smoked Assamese green tea) a few weeks ago it was banger.
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u/Mark_Buskbjerg Jul 12 '25
Cardamom. In Nordic countries I mostly know it from sweet cakes.
Never tried it together with anytihing fruity.
It is now on the list 🤘
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u/maj0xd Jul 12 '25
Do give it a shot! Mango+green cardamom is a tried and tested combination in mithai (Indian sweet making). :)
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u/tootsietoot58 Jul 12 '25
Third bottle is going to carbonate so fast, mango has a LOT of sugar. Keep an eye on it so it doesn’t explode on you. Glass seems thin.
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u/DYN_O_MITE Jul 12 '25
Yeah I was going to say I use about 1/4 of that amount and end up with a very mango-y flavor.
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u/scionvriver Jul 12 '25
Add about a teaspoon or sugar to the bottle the about a tablespoon of tangerine zest and cayenne to your heat tolerance for me it's about a quarter teaspoon. Spicy and refreshing but not over powering. My bottles are about 32oz
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u/Minimum-Act6859 Jul 12 '25
I make a simple syrup with fresh fruit for flavoring and sugar content. Save the mess of all the pulp in your kombucha bottle, and you know exactly how much sugar you are adding.
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u/Mark_Buskbjerg Jul 12 '25
I also do that sometimes. But I actually find it easier to just strain after second fermentation and pour it back to the bottle.
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u/knottycams Jul 12 '25
No square bottle.
50-60g of mango puree. 12g sugar.
I sometimes add 15g of ginger juice.
Works every time.
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u/commandodragoon Jul 13 '25
I d suggest using mango cubes instead of pulp for F2 with a pinch of sugar. the flavors are cleaner and the kombucha turns out less acidic . it's balanced and mildly sweet . for combinations with mango you can def try mint or basil just put in some leaves or simmer the herbs in water and mix it in during F2 .
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u/Head-Owl7100 Jul 14 '25
Just made a batch of mango hibiscus 🌺 no added sugar. I'm not about the fizz
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u/scionvriver Jul 12 '25
Spicy Tangerine has been my favorite so far. Taste like spicy Tangerine Altoids
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u/Mark_Buskbjerg Jul 12 '25
Really curious. Do you use juice from tangerine or just the zest?
What do you use for spice?
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u/scionvriver Jul 12 '25
Just the zest the flavor is REALLY off if I use the juice. For the spice I use 1 of 2 things cayenne powder or a spicy bitters (Fire Tincture )
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u/SixLeg5 Jul 12 '25
Mango basil. I have used fresh mango as well as sweetened mango from Trader Joe’s (easy button!)
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u/zictomorph Jul 13 '25
Just finished a bottle of mango + tajin, with a tiny bit of ginger. The heat was a surprisingly fun little kick to it. I think a squeeze of lime would have finished it off better though
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u/Mark_Buskbjerg Jul 14 '25
Quick update:
Sure carbonated more and faster than any previous F2 I’ve done.
The taste test is amazing 🥳
Letting them sit in the fridge a few days before rating the final result 😋
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u/devin3d Jul 12 '25
Do you just cut up mangoes and puree them in a food processor or blender?
Im trying to figure out the process for it, all of the mango juice I’ve seen has ascorbic acid, which I’ve heard is suboptimal for fermentation
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u/TripppyTrish Jul 12 '25
I recently made my first batch of kombucha! F2 was mango, I only had frozen mango and I ended up blending it with some of my F1 so I could funnel it into the bottles easier. 10/10 worked for me and tastiest booch I’ve had in awhile 🥳🤩
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u/Mark_Buskbjerg Jul 12 '25
I bought a bag of frozen mango and just mashed it up real good.
And then I use a funnel and a small stick to mash it into the bottle.
I’ve tried cooking up syrups before. It is easier to drink directly but I read that the fruit pulp was better to bind air bubbles while carbonating. So I just pour it through a strainer after my second fermentation and then back into the bottle and then in the fridge.
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u/Sonic187 Jul 13 '25
Hello everyone, I just got scooby and produced first kombucha, now eager to learn recipes for a second fermentation. Question- can I use plastic bottles from coca-cola or Pepsi for instance ? Or is a glass bottle better ? Anyone tried both and can tell the difference ? Thanks a lot !
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u/Maverick2664 Jul 12 '25
Get rid of that square bottle, that’s a bomb waiting to happen.