Puree the defrosted mango and ginger in a blender, Vitamix or food processor. Or, you can grate the ginger with a microplane grater if your blender isn’t very strong.
Spoon the mixture into an ice cube tray. Freeze until solid.
Two cubes will be ~1/4 cup of fruit puree.
After your unflavored homemade kombucha is done fermenting, transfer it to a 32 oz mason jar. Add two cubes or ¼ cup of ginger-mango puree. Close the lid and allow to ferment again from 1-3 days – again, it depends on your taste. You may want more or less ginger-mango puree or more or less carbonation. Mine took 2 days until I thought it was perfect. When it’s done, add your chia seeds and stir well so they don’t clump together.
Keep the extra cubes frozen for your next batch.
Ginger-Mango Homemade Kombucha Tea
Amount Per Serving
Calories 27Calories from Fat 9
% Daily Value*
Vitamin A 225IU5%
Vitamin C 7.5mg9%
* Percent Daily Values are based on a 2000 calorie diet.