Mango Passionfruit - Homemade Kombucha Recipe

This Mango Passionfruit Homemade Kombucha Recipe is one of our favourite second-fermentation kombucha recipes, combining freshly brewed Organic Green Tea Kombucha with ripe mango and fresh passionfruit to create a naturally sweet, lightly sparkling tropical drink.

Whether you're looking for new homemade kombucha flavour ideas or experimenting with second fermentation, this easy recipe uses fresh fruit to create vibrant tropical flavours while preserving the naturally tangy character of homemade kombucha. Perfect for summer entertaining or everyday enjoyment, it's a refreshing way to flavour your kombucha naturally.

 

Difficulty
Beginner

Preparation
10 minutes

Fermentation
Second Fermentation

Yield
Makes 1 Litre

 

What does this tropical kombucha taste like?

• This tropical kombucha has a smooth, naturally sweet mango flavour balanced by the bright, tangy aroma of fresh passionfruit. Organic Green Tea Kombucha provides a light, refreshing base that allows the fruit to shine while developing gentle natural carbonation during second fermentation.

 

Why you'll love this recipe

• Perfect summer kombucha recipe
• Naturally sweet using real fruit
• Easy beginner-friendly second fermentation
• Beautiful golden colour
• Refreshing and lightly sparkling

 

Ingredients for Mango Passionfruit Kombucha

Makes approximately 1L

This recipe uses simple, fresh ingredients that are easy to find and naturally complement the flavour of homemade kombucha.

• 750mL Organic Green Tea Kombucha
• ½ ripe mango, diced
• 2 fresh passionfruit
• 1 teaspoon organic raw sugar (optional, for extra carbonation)

 

How to Make Mango Passionfruit Kombucha

1. Prepare your Organic Green Tea Kombucha and strain out any small SCOBYs using a kombucha-safe strainer.
2. Place the diced mango into a clean flip-top fermentation bottle.
3. Scoop the pulp from the passionfruit into the bottle.
4. Pour the kombucha over the fruit, leaving approximately 3–4cm of headspace.
5. If you'd like extra fizz, stir in one teaspoon of organic raw sugar.
6. Seal the bottle and leave at room temperature for 2–4 days, depending on your preferred level of carbonation.
7. Burp the bottle daily if required to release excess pressure.
8. Refrigerate for at least 12 hours before serving.
9. Strain into a glass and enjoy over ice with fresh passionfruit or mint.

 

How to Store Mango Passionfruit Kombucha

• Once your kombucha has reached your preferred level of flavour and natural carbonation, refrigerate immediately. Homemade kombucha is best enjoyed within 2–4 weeks when stored in the refrigerator.

 

Tips for the Perfect Mango Passionfruit Kombucha

• Use a ripe mango for the sweetest flavour.
• Fresh passionfruit provides the best aroma.
• Leave 2–3cm headspace during second fermentation.
• Refrigerate before opening.
• Strain before serving if you prefer a smoother drink.
• Adjust fermentation time depending on your preferred level of carbonation.

Health Benefits of Mango, Passionfruit & Green Tea Kombucha

Mango, passionfruit and Organic Green Tea Kombucha each contribute their own unique nutritional profile. While this recipe is enjoyed primarily for its delicious tropical flavour, these ingredients have also been widely studied for their naturally occurring vitamins, antioxidants and plant compounds.

Mango

• Mangoes are naturally rich in vitamin C, vitamin A, dietary fibre and polyphenols. These nutrients contribute antioxidants that help protect cells from oxidative stress while adding natural sweetness to homemade kombucha.

Passionfruit

• Passionfruit contains vitamin C, vitamin A and dietary fibre while providing natural aromatic compounds that create its distinctive tropical flavour.

Green Tea Kombucha

• Organic Green Tea Kombucha contains naturally occurring organic acids together with probiotics produced during fermentation. Green tea is also rich in polyphenols and antioxidants that have been extensively studied for their potential health-supporting properties.

 

New to Kombucha Brewing?

• If you're new to brewing homemade kombucha, we recommend starting with our complete How to Make Homemade Kombucha Guide, where you'll learn everything from preparing your first batch through to harvesting your SCOBY and flavouring your kombucha.
• Looking for more inspiration? Browse our collection of Homemade Kombucha Recipes for more delicious second-fermentation flavour ideas.

 

Frequently Asked Questions

Can I use frozen mango?

• Yes. Allow it to thaw before adding it to your kombucha.

Can I use canned mango?

• Fresh mango provides the best flavour. If using canned mango, choose fruit packed in juice rather than syrup and drain well before adding to your kombucha.

Can I skip the sugar?

• Yes. The fruit naturally contains sugars that will still create carbonation, although with slightly less fizz.

How long should I second-ferment?

• Usually 2–4 days depending on room temperature and your preferred carbonation.
  

Should I strain before drinking?

• Yes. Straining removes fruit pulp while leaving behind the fresh tropical flavour.

Can I use black tea kombucha?

• Absolutely. Green tea provides a lighter flavour, while black tea creates a slightly richer finish.

 

References

1. Vitamin C Fact Sheet – National Institutes of Health (NIH)
   Useful for vitamin C information relating to mango and passionfruit.
2. Kombucha Tea: A Functional Beverage and All Its Aspects (2025 Review)
   An up-to-date peer-reviewed review covering kombucha composition, fermentation and bioactive compounds.
3. A Review on Health Benefits of Kombucha Nutritional Compounds and Metabolites
   One of the most cited scientific reviews on kombucha.
4. Improved Antioxidant Properties and Vitamin C During Kombucha Fermentation
   Recent research on antioxidant activity and vitamin content during kombucha fermentation.
5. Australian Nutrient Reference Values – Vitamin C
   Australian government reference for vitamin C.