Melinda’s XXX Mango Tepache
Melinda’s Mango Tepache is a gut-friendly fermented tonic inspired by traditional Mexican tepache. Naturally fermented like kombucha, it delivers light effervescence and digestive-supporting benefits without intoxication.
This version blends pineapple and mango with the heat of Melinda’s XXXtra Habanero Pepper Sauce, rounded out by warm cinnamon and clove. The result is a balanced, savory-sweet ferment with real depth.
Enjoy it chilled, over ice, or as a functional mixer for cocktails. Easy to make. Bold flavor. Built for your gut.
Directions
- Cut the skin off the pineapple. Remove and discard the top. Slice and cube the pineapple chunks off the pineapple core. Save the chunks for your own use. Place the skins and the pineapple core in a half-gallon mason jar.
- Skin and rough chop the mango. Place the mango chunks (approx 1 cup) and 1 cup water into a blender. Blend until smooth.
- Using a fine strainer, pour the mango puree into the mason jar over the pineapple skins. If there is still juice that won't pass through the strainer, gently scrape the inside of the strainer to encourage all the juice to pass through the strainer.
- Add in the brown sugar, cinnamon, and cloves.
- Add in 2 oz. Melinda’s XXXtra Habanero Pepper Sauce. (Or more to taste!)
- Fill the jar with water up to 1 inch from the top. (about 3 cups)
- Stir the contents of the jar to incorporate.
- Cover the jar with a breathable lid (cheesecloth or a fermentation lid).
- Store at room temperature away from sunlight for three days.
- After 3 days, place layers of cheesecloth over a fine strainer and strain out the contents of the jar into a large bowl. Squeeze the cheesecloth to extract all the juice.
- Transfer the juice from the bowl to your preferred serving pitcher.
- Serve over ice and with a pineapple garnish. Enjoy!
