Step 1

Puree: Use a handheld immersion blender or countertop blender to puree mango into a smooth pulp.

Step 2

Mix: In a large glass bowl or pitcher, stir together pureed mango and kombucha.

Step 3

Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Seal tightly.

Step 4

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Step 5

Enjoy: Strain the kombucha to remove fibers (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.