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Australian mango cider in a glass garnished with lime
Exotic Australian cider with mango and lime

Australian Mango Cider

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
Cider culture is booming in Australia, often mixed with tropical fruits. The sweetness and fibre of the mango give the drink a thick body, while the bubbles created during fermentation make it light. It's a true summer refresher that requires patience to make.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 6 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender
  • Fermentation vessel with air lock
  • Filter bag or muslin cloth

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Puree the mango until completely smooth in the blender.

Tip: If it remains chunky, it will be harder to strain at the end.
2 ✓

Mix the apple juice, mango puree, sugar, salt, and lime juice in the fermentation vessel.

Tip: The acidity of the lime protects the must from infections and balances the sweetness of the mango.
3 ✓

Drop in the chopped mint, then sprinkle over the yeast.

Tip: The taste of the mint changes during fermentation, giving a cool background flavour.
4 ✓

Seal with an air lock and ferment for 7-10 days in a dark place.

Tip: The mango fibres may float to the top ('cap'); shake gently daily to keep it moist.
5 ✓

Strain thoroughly (this can be a slow process due to the fibres), bottle, and chill.

Tip: Chilling helps settle the fibres to the bottom of the bottle.

Recipe FAQ

Why is it foaming so much?
Mango fibres and proteins create a more stable foam during fermentation. Leave enough space in the vessel (headroom)!
It turned out sour.
If the yeast has eaten all the sugar, it will be 'dry'. Sweeten with sweetener to taste when serving.

Ingredients

  • 1500 ml apple juice (preservative-free)
  • 300 g ripe mango flesh (pureed)
  • 100 g sugar
  • 2 pc lime juice
  • 5 g cider yeast
  • 10 g fresh mint
  • 1 pinch salt