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+ servings
A glass of straw coloured wine is pictured next to a whole mango.
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5 from 13 votes

Homemade Mango Wine

This Homemade Mango Wine makes good use of canned mango puree, turning it into a fabulous, fruity wine. Start now, enjoy it in 6 months!
Prep Time2 hrs
Cook Time20 mins
Resting time180 d
Total Time180 d 2 hrs 20 mins
Course: Beverage
Cuisine: French
Servings: 1 Gallon
Calories: 5469kcal
Author: Marie Porter


Large pot
2 gallon fermenter bucket and lid
1 - 2 1 gallon glass carboys
1 air lock and stopper
Siphon, siphon tubing.



  • Combine water, mango pulp, and sugar in a large clean, sanitized pot. Cook over medium heat, stirring frequently, until sugar dissolves and mixture comes to a simmer. Remove from heat.
  • Stir in acid blend, pectic enzyme, yeast nutrient, and wine tannin. Cover pot with sanitized lid, allow to cool to room temperature.
  • Using sanitized equipment, take a gravity reading. It should be in around the 1.122 area. Keep track of the number!
  • Using a sanitized funnel, transfer cooled mixture to a sanitized 1 gallon carboy. Sprinkle yeast into carboy, cover with sanitized air lock. Let sit, undisturbed, overnight.
  • Within 24 hours, you should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in the wine must. This means you’re good to go! Put the carboy somewhere cool (not cold!), and leave it alone for 2-3 weeks.
  • After 2-3 weeks, you should notice that the wine has clarified a fair amount, with a thick layer of sediment in the bottom of the carboy. Using sanitized equipment, rack the clarified wine off the sediment, into a clean, freshly sanitized 1gallon carboy. Cap with sanitized airlock, leave it alone for 2-3 months.
  • Repeat racking process. Leave wine alone for a month or so.
  • Using sanitized equipment, rack the wine into clean, sanitized bottles. Cork.
  • Enjoy.. and start planning for a larger batch!


* We use Swad Kesar mango pulp, which is readily available in our local grocer’s international foods aisle for about $3/ can. It’s also available at Indian grocery shops and online.
Software generates nutritional information based on the ingredients as they start, and is unable to account for the sugars consumed in the fermentation process. As such, the calories, sugars, and carbs are shown WAY higher than reality.
Additionally, the listed value is for the entire recipe, NOT per serving.


Calories: 5469kcal | Carbohydrates: 1395g | Protein: 4g | Fat: 3g | Sodium: 302mg | Fiber: 5g | Sugar: 1376g | Vitamin A: 20412IU | Vitamin C: 117mg | Calcium: 154mg | Iron: 108mg