Description
This kombucha has a bit of kick to it, but the spiciness is easily adjusted. Similarly, experiment with different spice elements and fruits— the combinations are deliciously endless.
Ingredients
- 14 cups green tea kombucha
- 2 cups diced mango, fresh or frozen
- 1/4 tsp cayenne pepper
Instructions
- Puree the mango in a blender or food processor.
- Add the cayenne pepper and pulse a few times to blend the ingredients together.
- Add 2 tbsp of the mixture to each glass bottle.
- Fill the bottles with kombucha, leaving 1-inch headspace. Cap tightly.
- Let the bottles ferment at room temperature for 2-3 days.
- Refrigerate to stop the fermentation. Enjoy as desired.
Notes
You can use frozen, fresh, or canned mango. Look for canned mango with no added sugar.
If you are sensitive to heat, decrease the cayenne pepper to 1/8 tsp. Alternatively, add more cayenne if you enjoy spicy foods.
Add 1 tbsp of lime juice to the blender when you add the cayenne pepper for a zesty mango lime cayenne kombucha.
Green tea kombucha works better here, but you could also use white tea kombucha. Oolong or black tea kombucha will likely be too strong and overpower the mango.
Create a new flavor by substituting pineapple for mango or using a combination of the two.
- Prep Time: 10 minutes
- Fermenting Time: 48 hours