Ingredients
- ¼ piece of gingerfresh - peeled
- 1 Cup of mangofresh or frozen will be acceptable
- 8 cups of basic Kombucha
Directions
Delicious mango and ginger combined together to make a delicious kombucha. You may thinking that the spiciness of ginger mixing with the sweet tropical taste of mango may not turn out that well but you will be amazed at how well it does go together, and tastes great!
Mango has earned the name, ‘the king of fruits’ and for good reason. When you shop at the store for mangos, you probably don’t realize just how healthy this fruit really is. Mangos are great for calming an upset stomach due to the enzymes inside the fruit. Mango is also packed with alot of fiber so your digestive system may be back on track once you start consuming some of this delicious fruit. Because of the fiber in the mango, it is considered an aid to preventing certain diseases that cause degeneration over time, like heart conditions. It also has been known to prevent certain cancers from forming. Of course, who could forget the vitamins and minerals that are present in a mango; vitamin A and C, potassium, copper, and magnesium.
Ginger originated from India and is now used all over the world. The benefits of ginger is a little more extensive and can help with digestive issues, expectorant, an analgesic as well as an antiseptic and anti-inflammatory. Ginger can aid in the treatment of strokes, respiratory issues, menstrual disorders, and inflammation within the body.
Kombucha carries it’s own health benefits as well; increased energy, weight loss, improving the digestive system, and reducing pain in the joint. Kombucha contains probiotics as well as enzymes to help break down foods, and vitamins and minerals too.
To finish this recipe, you will first need to brew your kombucha for the first fermentation process. This will take seven days and then you can add this recipe to it to create delicious flavoring for your drink. You can find that recipe for basic kombucha here.
Steps
1 Done | Ferment the kombucha for the full amount of timeWhile some recipes have you adding ingredients to the kombucha before starting on the second brew, you don't with mango-ginger kombucha. |
2 Done 4 minutes | Puree the mango and gingerPut the measured amount of mango and ginger into a blender and process it until smooth. It may save you time if you grate the ginger before you blend. |
3 Done 1 hour | FreezePlace the mixture into an ice cube tray and allow it time to freeze solid in the freezer |
4 Done 2 minutes | Bring it all togetherUsing a tall 32 ounce glass jar, add two cubes of the mango-ginger and all of the kombucha. Place a lid on top of the jar and allow it to sit for one to three days, depending on the temperature in your home. |
