Raw Mango Kanji
Raw Mango Kanji is a refreshing, tangy, and probiotic-rich fermented drink inspired by traditional North Indian kanji. The sharpness of raw mango combines beautifully with cooling mint and fennel, creating a drink that feels bright, aromatic, and perfect for warm weather.
Ingredients
- 200 g raw mango, chopped with skin on
- 1 sachet GutBasket Ferment Boost
- ½ cup mint leaves
- 1 tbsp fennel seeds
- 1.8 L filtered water
- 1 tbsp black mustard seeds, crushed
- 1 tbsp yellow mustard seeds, crushed
- 1½ tbsp sea salt
- ½ tsp red chilli powder
- ½ tsp ginger powder
- Or 1 Sachet Gutbasket Kanji Spice Mix (replaces the mustard, salt, ginger & chilli above)
Equipment
- 2 L glass fermentation jar
- Grommet lid and airlock
Method
Prepare the mango
Wash the raw mango thoroughly and chop it into small pieces, keeping the skin on. Wash the mint leaves well.
Add to the Jar
Add the chopped mango, mint leaves, fennel seeds, GutBasket Ferment Boost, and all the spices to a clean 2L glass fermentation jar. If using the GutBasket Kanji Spice Mix, replace all the individual spices with 1 sachet. Pour in 1.8 L filtered water, leaving about 2 inches of headspace at the top to allow gases to build during fermentation. Stir well.
Seal with an Airlock
Close the jar with a grommet lid and airlock. Fill the airlock halfway with clean water so gases can escape safely without letting air or contaminants in.
Ferment Naturally
Keep the jar at room temperature (22–30°C) for 3–4 days, away from direct sunlight. Shake gently once a day to distribute the spices evenly.
Taste
Start tasting from Day 3. The kanji should be tangy, refreshing, and lightly aromatic.
Store
Once fermented to your liking, strain into clean bottles and refrigerate immediately.
Watch the walkthrough
Notes & variations
- Raw mango gives a bright, fruity tang that differs from traditional black carrot kanji.
- Mint adds freshness while fennel contributes a gentle sweetness and cooling aroma.
- Fermentation happens faster in warm weather, so begin tasting early.
- Shake daily to distribute spices evenly.
- Refrigerate once fermented to slow further fermentation.
- Best consumed within 7–10 days, refrigerated.
- Raw Mango Kanji is a simple seasonal ferment that combines the tang of raw mango with the cooling flavours of mint and fennel. Light, refreshing, and naturally probiotic, it is an easy way to enjoy traditional fermentation while supporting gut health.
