Mango Habanero Kombucha Recipe
This hot mango, or mango habanero kombucha, takes juicy mango kombucha and adds a subtle kick at the end of each sip in the form of habanero peppers
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greatkombucha.com.
Cooking tools:
- Fermentation bottle
- Plastic water bottle
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Rubber gloves
- Refrigerator
Ingredients
- 1 gallon homemade kombucha from a first fermentation, 1.9 L
- 1 ripe mango (peeled and seeded) or frozen (thaw first), finely diced, 150 g
- 1 habanero pepper, seeded and coarsely chopped, 15 g
- 7 sugar cubes or 2 Tbs white sugar 12 g
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