Need a fresh, tasty drink to go along with your summer plans? This easy, homemade Mango Soda uses an ingredient you’ll never guess!
It’s been years since I’ve had soda. And I can honestly say I haven’t missed it once. Even in my pre-crunchy life, I was never a big soda fan. And once I delved into the real-food lifestyle and found out the truth about conventional sodas I knew there was no place for them in my, or my family’s, life.
Most of my children have never even tasted soda. I did a good job of
brainwashing convincing them that is tasted yucky. So when they were offered it at church potlucks or friends’ houses, they always declined with a scrunchy-nosed face. #momwin
It’s not like I was lying to them. I honestly think it tastes awful, and I know it’s awful for them, so that means it’s yucky, right? 😉
A natural alternative.
When my forth child was a baby, someone introduced me to the benefits of homemade drinks like kombucha and water kefir. Never having made anything like that, I was intrigued and set about finding my own cultures and scobys to give it a try. My family fell in love with water kefir, and five years later the little grains I procured from my local Weston A. Price Foundation chapter are still going strong!
We’ve loved our kefir fermented with various fruits like berries, pineapple, more. So when I saw Shannon’s recipe for ‘The Pits Soda’ in her new book, I knew it was A MUST.
Traditionally Fermented Foods
If you haven’t checked out Traditionally Fermented Foods by Shannon Stonger, I strongly suggest you do it. NOW. If you’re any kind of real foodie, or love cultured, fermented, pickled, etc. foods, I know you’ll love it. Shannon’s recipes start off with a gorgeous homestead kimchi recipe, and go all the way to amazing gluten-free sourdough recipes, homemade cultured dairy, and Raw Fermented Marinara!
Here are a few recipes that I’m excited to try:
- Taco Kraut (pictured on the cover)
- Sweet Potato Chips with Dried Chilies
- Triple Fermented Potato Salad
- Sourdough Flour-Free Oatmeal Cookies
- Gluten-Free Sourdough English Muffins
- Sourdough Skillet Cornbread
- Simple Homestead Feta Cheese
- Fruit & Yogurt Mousse
- Sourdough Bread Kvass (have been dreaming of this since Russia…)
- Sweet Potato Kvass
- Fermented Horchata
I could go on and on, friends!
In this book you’ll not only be overjoyed by the delicious recipes, but you’ll be in awe of the amazing amount of information Shannon shares about the why and how of fermenting food. Each chapter begins with detailed help getting started, tips to change things up if you need to, and troubleshooting if something didn’t come out quite right.
Whether you’re already in the throes of fermenting your own foods, or you’re a newbie, this book is a must for you. I can’t get over how helpful it’s been for me, and I’ve been fermenting my own foods for upwards of 4 years!
The Pits Soda is the first drink I’ve tried from Shannon’s book, and I’m so grateful and excited that she’s letting me share the recipe with you! If you enjoy water kefir, kombucha, or kvass, you’ll definitely love this soda. It’s lightly sweet, fruity, and perfectly carbonated. I made it as homemade mango soda as a treat for my hubby, but my 2 year old drank his glass half-gone before he even got a chance to try it!
Making this soda was super easy, simply place the pit(s) from fruit you’ve previously devoured or used in baking, place it in a jar with a little sugar and water, and let it go! I chose to use the mango pits leftover from my 2-Ingredient Mango Nice Cream for my soda, but you can also use other fruit with pits or stones, like peaches, plums, or nectarines. I’m going to give pineapple a try, too!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks! 😉
Homemade Mango Soda
- 1 mango pit (or 1/2 cup other fruit pits)
- 2 T. organic cane sugar or coconut sugar
- 1 T. kombucha, whey, or water kefir (I used water kefir), optional
- water, enough to fill a quart-sized jar
Add the pits to a quart-sized jar along with the sugar and optional starter. Fill the jar with water up to about 1-inch from the rim. Cover the jar with a cloth or coffee filter and secure with a rubber band. Set on the counter to ferment 2-3 days, or until bubbles are forming at the top.
Strain the liquid from the pits and transfer to an air-tight bottle or another quart-sized jar with a canning lid. Cap tightly and ferment 2-3 more days to carbonate.
When carbonated, serve over ice. Store the leftovers in the fridge for 3-5 days.
Pin this delicious Homemade Mango Soda for later!
Want more yummy drinks? Here are some of my favorites: