Lacto-Fermented Mango Soda

2 quarts water filtered 4-5 mangoes organic, peeled and pitted 3/4 cup sugar organic 1/2 cup ginger bug, whey or water kefir

* Wash, peel and remove the pit from the mangoes. * Blend mango in blender or food processor until smooth. * Add mango, water and sugar to a pot, bring to a boil, reduce heat immediately to a simmer, stir and simmer for about 10-15 minutes. Turn off heat and let cool to room temperature. * Strain the mango juice with a cheese cloth laid over a strainer or use a fine mesh strainer. * Transfer the mango juice to a large ball container or some sort of glass jar and add your starter culture. * Let the mango juice sit for about 24-48 hours or until you see visible signs of bubbling. Bubbling is a sign that the bacteria are actively fermenting the sugars and giving off carbon dioxide. The rate of fermentation is faster in warmer weather so if it’s the middle of summer this might only take a day. * Transfer to soda bottles using a funnel or lipped measuring cup. * Let the mango soda sit at room temperature until the bottles become carbonated. * Enjoy with a squeeze of lime and/or mint! Makes 3 quarts.