Raw Mango Kanji is a refreshing probiotic drink that brings the tangy essence of summer straight to your glass. Made with raw mango and Gutbasket Ferment Spice Mix, this North Indian-inspired beverage is rich in natural probiotics that cool the body, boost digestion, and balance gut health. Lightly fizzy, flavorful, and deeply hydrating — it’s the ultimate summer ferment for a happy, healthy gut.
Ingredients (for a 2L Fermentation Jar)
- 1 cup (120 g) chopped raw mango
- 1 inch ginger piece (~10 g), finely chopped
- 2 tbsp black mustard seeds (coarsely crushed, ~16–18 g)
- 1½ tbsp sea salt (~15–20 g)
- ½ tsp red chili powder (~1 g)
- 1.8–2 L filtered water
Step-by-Step Recipe
Instructions
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Prepare the Ingredients
Wash and chop the raw mango into small pieces. Add them to a clean 2L fermentation jar. -
Add the Spice Mix
Pour the full sachet of Gutbasket Ferment Spice Mix into the jar. -
Add Water and Mix
Fill the jar with filtered water (up to 1.8–2 L) and stir or shake gently to mix everything well. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. -
Seal with an Airlock
Close the jar with an airlock lid to maintain a clean, anaerobic environment. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in. -
Ferment Naturally
Place the jar at room temperature (not in direct sunlight) for 2 days. The mixture will start to turn tangy and slightly fizzy.
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Taste and Strain
Taste after Day 2 — once pleasantly sour, strain the liquid into clean bottles or jars. -
Refrigerate and Serve
Store in the refrigerator and serve chilled for a refreshing, gut-friendly summer drink.
Tips & Notes
- Fermentation Time: 2 days at room temperature (22–30°C) gives the best balance of tang and fizz.
- Headspace: Always leave 2 inches at the top to prevent overflow.
- Airlock Lid: Prevents mold and ensures smooth fermentation.
- Storage: Refrigerate immediately after fermentation to slow down the process.
- Serving Tip: Enjoy chilled — it’s naturally tangy, probiotic, and hydrating.
Final Thoughts
Raw Mango Kanji is a simple yet powerful summer probiotic — cooling, tangy, and rich in gut-friendly microbes. It’s your go-to homemade ferment for improved digestion and hydration during hot weather.
Get the GutBasket Probiotic Drinks Making Kit — your complete setup for brewing probiotic-rich drinks at home.
