MANGO MINT KOMBUCHA
Mango Mint Kombucha is a tropical delight that blends juicy mango chunks with the cooling notes of fresh mint, all infused with the naturally fizzy tang of plain kombucha. This vibrant and restorative beverage combines the fruity sweetness of ripe mangoes with the herbal lift of mint to create a balanced, revitalising drink that supports digestion and hydration. Mangoes are rich in vitamins A and C, while mint helps soothe the stomach and awaken the senses. The light carbonation from the kombucha makes it a perfect afternoon refresher, post-workout hydrator or a vibrant offering at a summer gathering. With just three ingredients and no need for special equipment or cooking, it’s a quick and fuss-free way to enjoy a delicious and probiotic-rich drink. Ideal served chilled, this infusion offers nutrition in a glass with a flavourful twist of the tropics.
RECIPE CATEGORY
Juice
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
No-Cook, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Summer, Spring, Picnic, Cocktail Party, Backyard BBQ, Graduation, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Alcohol–Free Drinks, Healthy, Low/No Sugar, Vegan, Vegetarian, Organic, Quick & Easy, Raw, Wheat / Gluten-Free
DISH TYPE
Cocktail
INGREDIENTS
There are the following ingredients for Mango Mint Kombucha:
- 200 ml plain kombucha (unflavoured)
- 2 tablespoons mango chunks (fresh or frozen, finely chopped)
- 2 mint leaves (torn or lightly crushed)
- Ice cubes (optional for serving)
FULL NUTRITIONAL INFORMATION
- Calories: 44.2 kcal
- Fat: 0.2 g
- Carbohydrate: 10.3 g
- Sugar: 4.5 g
- Sodium: 22.4 mg
- Fibre: 1.3 g
- Protein: 0.6 g
- Calcium: 36.9 mg
- Iron: 1.7 mg
- Potassium: 97.9 mg
PREPARATION
These steps are followed for the preparation of Mango Mint Kombucha:
- Prepare The Mango: Chop the mango into small chunks, measuring out 2 tablespoons.
- Add Ingredients To Glass: Place mango chunks and torn mint leaves in a glass or jar.
- Pour The Kombucha: Add 200 ml of plain kombucha over the fruit and mint.
- Stir Gently: Mix the ingredients to help release the mint oils and blend flavours.
- Chill Or Steep: Let sit in the fridge for 15 to 30 minutes to infuse or serve immediately over ice.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
- Use Ripe Mango: The riper the mango, the sweeter and more aromatic your drink will be.
- Lightly Crush The Mint: This helps release its essential oils without making the drink bitter.
- Stir Before Serving: Mango pulp may settle. Gently stir before drinking for an even flavour.
- Use Chilled Kombucha: This preserves its fizz and enhances the cooling effect of mint.
- Strain If Preferred: For a cleaner texture, strain the drink to remove mango and mint bits.
VARIATIONS
- Citrus Mango Twist: Add a splash of lime or orange juice for extra zing and vitamin C.
- Spiced Mango Infusion: Add a pinch of cayenne or fresh ginger for a warming contrast.
- Frozen Smoothie Style: Blend the mango with a bit of kombucha before mixing for a thicker texture.
- Minty Mojito Mocktail: Add a few drops of vanilla and crushed ice to mimic a tropical mojito.
- Coconut Mango Cooler: Mix in a splash of coconut water or milk for a creamy tropical taste.
- Low Sugar Version: Use green mango for a tarter, less sugary profile and a unique twist.
PREPPING AND STORAGE
- Store In A Sealed Jar: Keep refrigerated in a glass jar or bottle with a lid to preserve flavour and fizz.
- Best Within 24 Hours: Kombucha is most vibrant when consumed the same day after infusion.
- Strain Before Storing: If making ahead, strain out the mint and mango after 6 hours to prevent over-infusion.
- Avoid Freezing: Freezing damages the texture of the fruit and kills probiotic cultures in kombucha.
- Stir Before Reuse: Natural settling occurs. Shake or stir before serving again.