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Canning: Mango Wine

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  • Ready in: Total: 8 weeks
  • Complexity: advanced
Canning:  Mango Wine

A simple homemade mango wine made in a small one-quart batch in wide mouth mason jar with a mason jar fermentation kit.  Multiply this recipe by 4 to make a one-gallon batch in a standard brewing carboy, for a 5-gallon batch, multiply by 20.  


  • 3 3/4 cups mango juice or 1-pound mango chunks & water
  • 1/2 cup sugar
  • 1/4 packet wine yeast reserving the rest for other batches
  • 1/2 tsp acid blend (or 1 Tbs. Lemon Juice)
  • 1/4 tsp yeast nutrient (or 3-4 raisins)
  • 1/8 tsp pectinase (peptic enzyme) (optional, unless you're using fresh mango)
  • 1 tiny pinch wine making tannin (or grape/currant leaves or 2 Tbs. Prepared black tea)
  • Step by Step Directions


      After 10 years of home brewing, adding yeast to anything with even a hint of promise, we always make our first batches small. I’ve made a few too many toxic 5-gallon batches to waste ingredients before I have a winning recipe.  Single bottle quart batches are a great way to refine a recipe before investing a lot of money in homemade wine.

      Most mango wine recipes start with fresh whole mangoes.  The problem is, it’s tricky to get the juice out of mangoes.  Even with a sexy expensive juicer, at best you get mango pulp.  When starting with fresh mangoes, a brewing additive known as pectinase or pectic enzyme is used to break up the pectin in the fruit cells and release the juice.

      If you do have access to cheap mangoes and a ready to try a big batch from a proven recipe, he shares his recipe in this discussion thread.  He uses several enzymes and additives to get the wine crystal clear and perfectly sweet, including:

      Peptic Enzyme for breaking open the mango fruit cells.

      An acid blend to decrease the overall pH.

      Yeast Nutrient to feed the little beasties and give them the micronutrients that help them thrive.

      Tannin to give the sweet wine a bit of astringency and balance the flavor.

      Potassium Sorbate and Camden tablets (potassium metabisulfite) to completely end the fermentation and stabilize the wine before bottling.

      For my very first batch, I’m keeping things simple and trying to make my mango wine with ingredients I have in my home pantry.

      I’m going to use mango juice instead of mango chunks with the hopes that I won’t need peptic enzyme.  Instead of a prepared acid blend, I’m going to try simple lemon juice, and I’ll use black currant and grape leaves for the tannin. I’m ok with my wine finishing with a bit of carbonation in the bottle, so I’m skipping the stabilizers.

      In the recipe below, I’ll give you instructions for making a standard mango wine with all the additives in the right proportion, so you can either make mango wine with standard wine making ingredients, or you can try a kitchen pantry version.

    2. Fill a quart mason jar with all the ingredients listed above, except the wine yeast.  Cap it and give it a good shake to incorporate all the ingredients and help dissolve the sugar.

      Dissolve the wine yeast in a few tablespoons of water and allow it to activate for at least 5 minutes.  Pour it into the prepared mango juice.

      Seal the jar with a mason jar fermentation kit.

      Allow the mango wine to ferment for 4 to 6 weeks at room temperature.  It'll take longer in cool weather, but watch for when fermentation has pretty much stopped and bubbles are no longer moving through the water lock for 5+ minutes at a time.

      Slowly pour off the mango wine into another jar, leaving behind any sediment.

      Bottle in the tiny batch in simple Grolsch flip cap bottles and allow it to age for at least 2 weeks, preferably longer.

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