It's grey, it's drizzling, and the bus is late again. The forecast says "sunny spells", which in Yorkshire means you might see the sun if you stand on a chair and squint.
You can't fix the weather, but you can make a drink that tastes like you're somewhere else. Mango and lime is pure holiday. Sweet, tropical and zingy. Just don't take your eye off it, because mango ferments faster than Usain Bolt leaves the blocks.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: 1 to 2 days (it's a fast one)
Skill level: beginner, with a bit of babysitting
What you need
Mango, lime and a blender. The blender is the loudest thing in your kitchen. Sorry, neighbours.
- About 850ml of finished plain kombucha from your first ferment
- 100g of ripe mango, fresh or frozen, blended to a purée
- Juice of 1 lime, plus a strip of zest if you like it zingy
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Blend the mango until smooth. Frozen chunks work brilliantly once they've defrosted. Fresh mango is the only fruit that fights back while you peel it.
- Stir in the lime juice and split the mixture between the bottles.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for 1 to 2 days. Check after the first day.
- Burp at least once a day over the sink. Mango is sugary, so the pressure builds quickly. Think stag do, not book club.
- Fridge it as soon as it's fizzy, then strain or give it a gentle stir to serve.
Kev's tips
Watch this one closely. All that natural sugar means the yeast throws a party. In a warm kitchen, one day might be plenty. Two days in a heatwave and you'll need a hard hat.
Use the squishy mangoes. The overripe ones nobody wants to eat are perfect here. Every fruit deserves a second chance.
Add a pinch of chilli if you're feeling brave. Mango, lime and chilli is a proper combination.
What it tastes like
Thick, sweet mango, a sharp lime finish and big bubbles. It's cloudy and golden, like a smoothie that joined a gym and now posts about it.
Serve over ice with a wedge of lime. Close your eyes. You're on a beach. You're definitely not in Otley, listening to the rain hit the bins.
Can't be bothered?
Holiday mode doesn't do chores, I get it. Lie back down.
Or browse our fruity kombucha collection for more.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. Sugary fruit like mango needs extra care. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Fancy more tropical? Try my pineapple and mint kombucha, or keep it simple with ginger.
