Mango Lemonade Kombucha Recipe

Mango Lemonade Kombucha |via Insider Mom #kombucha #drinks #drink #recipe #healthy #beverage #beverages


Want to try a tasty and refreshing drink, one that’s healthy and costs very little to make? You should seriously consider making kombucha.

By now you’ve probably heard about kombucha and its many health benefits.*  It’s said to improve gut health and liver function, because when it is prepared correctly it becomes a probiotic drink with a substantial amount of beneficial bacteria.**

However, you’ve also probably noticed it’s pretty pricey, at several dollars a bottle.

Well, did you know it is super easy to make? You can literally make a large batch to last you several days, one that would cost merely cents a glass. Below is a recipe for a simple version you can make at home.


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Want to make a tasty beverage that's good for you and costs only cents a bottle to make? Try this Mango Lemonade Kombucha Recipe | via Insider Mom #kombucha #probiotics #beverage #drink #recipe #healthy

Mango Lemonade Kombucha


While it might seem like there are a lot of steps, kombucha is really easy to prepare. Once you’ve made it several times you’ll be able to make it without looking at the recipe. Furthermore, if you love to drink it, you’ll save yourself a ton since instead of purchasing a small bottle for several dollars you can make a glass for only a few cents. Besides, making kombucha at home means you’ll have a refreshing drink you can enjoy anytime. Below are also directions on how to make your next batch of kombucha while bottling the first one. Let’s get started.

First of all, for this recipe you will need a 1 gallon mason jar, approximately 5 smaller mason jars (500 ml) with lids, some cheesecloth, a large rubber band or string, a large pot and a spoon for stirring. You will also need to get a scoby, either from a friend who currently makes it or you can order one online.

For this recipe, organic mango lemonade juice is used, but you can try different juices to make a kombucha flavor you like.


  • 14 cups water
  • 1 cup white sugar
  • 2 Tbsps black tea (Or 8 black tea bags)
  • 2 cups starter tea
  • 1 scoby (per fermentation jar)
  • 2-3 cups mango lemonade juice (you can substitute with most juices)

Preparing the first batch

  1. Bring the water to a boil in a large pot. Stir in the sugar and remove the pot from heat. Add the tea and allow it to steep until the water has cooled down. You can cool it down faster if you’d like using an ice bath. You can do this in your sink or surround the pot with just cold water.

  2. Strain out loose leaf tea or remove tea bags. Add the starter tea.

  3. Pour entire mixture into a one gallon glass jar and place scoby on top with clean hands, to avoid contaminating the mixture. Place a paper towel, cheesecloth or coffee filter on top of the jar and secure with a large rubber band.

  4. Let it ferment for 7 to 10 days, keeping the jar out of direct sunlight. You can begin tasting it at around 7 days to see if you like the balance of sweetness and bitterness or let it ferment a couple days more.

  5. Once it’s ready, lift the scoby off of the kombucha and set aside on a plate and have a look at it to make sure it is not black or mouldy.

Planning ahead for the next batch & bottling the current one

  1. Prepare another batch and pot of tea as described above, before bottling. That way you can save 2 cups of starter tea from this batch, to add to the next one. However, if you’ll be making the next batch later, still save the 2 cups of starter tea from this batch and add the tea and the scoby to a mason jar. Cover with cheesecloth, securing with a rubber band. This way you can leave it at room temperature, away from sunlight, for another few days until you are ready to make the next batch.

  2. You can bottle it now, into the 500 ml mason jars (or any other beverage bottles with a secure lid you may have). If you want to make another batch for when it’s done, using the scoby you have, go to the next step.

  3. Add roughly 2-3 inches of mango lemonade juice to the bottom of each of the mason jars.

  4. Next add the kombucha leaving about an inch of space from the top of the jar for air. Close the jars with the lids.

  5. Store the kombucha for about 1-3 days at room temperature and out of direct sunlight, until it’s carbonated. Make sure it is not longer than that, because too much carbonation can cause the jars to explode and the glass to break. Therefore, you want to be sure you have enough space between the kombucha and the lid and you also want toe refrigerate it once it’s ready.

  6. Put the jars in the fridge to stop further carbonation and to save for consumption.

  7. Get ready to make another batch after bottling the previous one. Add the reserved starter tea to a batch of recently made sugary tea and add to a large and clean 1 gallon fermentation jar. Place the scoby on top, cover and continue the cycle. This way you’ll have a daily supply of kombucha for whenever you want.

Take note though, kombucha can be both refreshing and energizing. You might not want to give it to your kids to drink later on in the afternoon or evening to avoid sleep disruption.

You can adjust the taste of the kombucha you make by experimenting with different juices. You can also alter the level of carbonation based on how long you bottle it at room temperature between 1-3 days. Make it enough times and you’ll notice you’ll get it to the taste and carbonation level you like. If you haven’t tried it, it’s like having a refreshing drink like soda. One that’s healthy and tasty too. 


*8 Potential Benefits of Kombucha
**Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.
Note: This recipe was adapted from the Master Kombucha Recipe provided by a friend.
Photos via Unsplash courtesy of Klara Avsenik

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