By Nqobile Mtshali
Fermented Mango Soda
Hey, taste adventurer, Today, we're diving into the delicious world of our DIY Fermented Mango Soda – and guess what? We're spicing it up a notch with a homemade gingerbug. It's easy, it's fun, and it's all about creating a taste explosion in your kitchen.
Why Mango and Ginger?
Mango and ginger – is a match made in flavour heaven. Mango brings the sweetness, and ginger adds a bit of zing.
Healthier with a Ginger Bug
Before we get to the Mango Fizz Magic, let's talk about our secret weapon – the Ginger Bug. It's like the conductor of our Fermented Mango Soda, a homemade culture that adds a zesty kick.
Creating Your Ginger Bug
Ingredients:
2 tablespoons freshly grated ginger (go for organic if you can)
2 tablespoons cane sugar
2 cups filtered water
Instructions:
Day 1:
Mix 2 tablespoons of grated ginger and 2 tablespoons of organic cane sugar in a jar.
Pour in 2 cups of filtered water, give it a good stir, and cover the jar with a cloth secured with a rubber band.
Days 2-5:
Every day, add an extra tablespoon of grated ginger and cane sugar to the jar.
Stir it up and cover it again. Look for those bubbles – your Ginger Bug says, "Hello, I'm ready!"
Day 6:
Your Ginger Bug is now bubbling and fragrant, ready to be the star in your Mango Soda!
Ginger Bug Success Tips:
Fresh is Best: Choose fresh, or organic ginger for the best flavour.
Water Matters: Use filtered or dechlorinated water – chlorine doesn't play well with fermentation.
Stay Consistent: Stick to the daily routine. Your Ginger Bug loves a steady schedule, just like your favourite Woolworths Taste recipe.
Sterilize a large glass bottle or bottles, with hot water to keep your soda fresh and free of bacteria during fermentation.
Mango Fizz Recipe with Ginger Bug:
Ingredients:
2 quarts of filtered water
4-5 organic mangoes, peeled and pit-free
3/4 cup organic sugar
1/2 cup ginger bug
Instructions:
Prep the Mangoes:
Give your mangoes some love – wash, peel, and pit them.
Toss those juicy mangoes into a blender or food processor until you've got a smooth mango party going on.
Saucepan Symphony:
Grab a saucepan, and throw in the mango blend, water, and sugar.
Bring it to a boil, then let it simmer for 10-15 minutes. Stir it like you mean it.
Cooling Concerto:
Kill the heat and let the mix cool to room temperature: patience, my friend, patience.
Strain & Stage:
Strain out the pure mango nectar using a cheesecloth or a fine-mesh strainer.
Transfer it to a jar, and add your gingerbug.
Fermentation Fiesta:
Let the magic happen for the next 24-48 hours. Bubbles are a good sign – the fermentation party is in full swing.
Bottle Encore:
Transfer your fermented mango elixir into soda bottles. Use a funnel or a lipped measuring cup for a mess-free transfer.
Chill & Cheers:
Let those bottled creations chill at room temperature until they become carbonated.
Grab a glass, add Ice and enjoy your homemade fermented Mango Soda
Conclusion: Here's to you, for making your own Mango Fizz with a Gingery Twist! Pour yourself a glass, kick back, and relish in the flavours you've created. This isn't just a drink; it's your ticket to a taste adventure. Cheers to the joy of crafting, sipping, and savouring the delicious magic you've concocted.