How to Make Mango Wine
Make your summer parties memorable and exotic with this wonderful mango wine recipe!
Summer is a time for hot weather, BBQ parties with your friends and, best of all, delicious fruity wines.
To stand out from your friends, though, why not create your own homemade wine from something a little more exotic that the usual strawberry or raspberry flavored wines!
To truly enjoy a glass of sunshine, you need a wonderful mango wine. Mangoes themselves have a naturally sweet flavor.
Even better, mangoes have a delicious yet delicate flavor, which is what makes this exotic fruit such a brilliant base for wine.
If you want your mango wine in time for summer, then you’ll need to start your preparations early.
As, for your wine to become clear and sweet, you are going to need to leave it to ferment for several months.
You’ll also want to rest the finished wine for at least 6 months too. This means you should aim to prepare this mango wine recipe well in advance.
Of course, mango wine doesn’t just need to be a summer treat. With its unusual and exotic taste, a bottle of mango wine makes a superb present for someone throughout the year.
Even better, this mango mead recipe – once ready – can be bottled and then kept for up to five years.
Surprisingly, you won’t actually need that many ingredients in order to make your mango wine.
The ingredients here will make approximately four to six bottles of mango wine (when using 750ml bottles).
You might want to make a smaller or larger batch depending on your experience with homemade wines. In these cases, simply scale the ingredients up or down to suit your needs.
These are the essential ingredients for making this amazing mango wine.
But feel free to get creative and put your own personal stamp on it. It might take a bit f trial and error though!
- 4.5lbs Mango Pulp (canned or fresh)
- 1 Gallon Distilled Water
- 1 Tbs (7.5g) Pectinase
- 1 Tsp (2.8g) Yeast (Lalvin EC1118)
- 5g Yeast Nutrient (Lallemand Fermaid)
- 7.5 Cups Sugar
- 1 Campden Tablet
You won’t need too many tools to make your wine. However, if you’ve not made wine at home before, you may need to buy a few pieces of equipment.
These can be pricey, but you’ll be able to use them over and over again, so they’re a good investment.
Most of the items below can easily be bought from a winemaking/homebrewing supplier or online. Make sure you read reviews from other customers first and shop around to get the best prices.
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- 2-gallon crock or glass jar
- Wooden spoon (this should be as long as you can get)
- 2-gallon demijohn or carboy (these are glass containers that have a small neck)
- An airlock
- A plastic siphon tube
- Wine bottles (around six 750ml bottles)
- Screw caps or corks to seal bottles
Some fruits have naturally occurring wild wine yeasts in their skin. Mangoes have a treatment added to their skin that helps keep them preserved for longer.
Which is why you will instead peel your mangoes and add yeast to the mix.
Before you start your winemaking, you will need to ensure your equipment is sterilized.
This should never be done with soap, as this will leave a ‘soapy scum’ residue behind and this can affect the taste of your wine.
Instead, just use hot water with a scrubbing brush to make sure your equipment is clean.
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If you’re worried about sterilization, you can also use a bleach solution to clean the wine equipment.
To make your bleach solution, add around a 1/4 of a cup of bleach to a gallon of hot water. Make sure you rinse your equipment with clean, hot water afterwards.
Our Mango Wine Recipe
Here are the steps you'll need to follow. Unfortunately, great wine doesn't appear overnight 🙁
Step 1 – Prepare Your Ingredients
If you’re using fresh mangoes you will need to peel the fruit, removing the fruit flesh. This will then need to be squeezed until it forms a kind of pulp. For ease, you can buy canned mango pulp.
When your pulp is ready – you will need 4.5lbs – add it into a large pot. Then, pour over 1 gallon of boiling hot water onto your mango pulp. Remember to do this slowly, otherwise you might splash yourself with the boiling water.
You will need to leave your mango/water mix to cool to room temperature. This should take approximately 30 minutes. Once cooled, you should add the 7.5g of pectinase and mix it into your mango mix until it dissolves. The mixture should then be covered and left for 24 hours.
Tip – take out some of the mango water and mix it with your pectinase to dissolve before adding. This will ensure that your pectinase is properly dissolved in your mix.
After 24 hours, it’s time to add some sugar to the mix. Measure out 2.5 cups of sugar in a bowl and add a little of your mango mix to the sugar and stir.
The sugar should dissolve easily and you can then return the liquid to the rest of your mango mix.
Tip – Once the sugar has been added to the mango liquid, it is now known as ‘must’.
Step 2 – Ferment Your Mango Wine
To start the wine making process, you will need to activate your wine yeast and add it to the must.
To do this, add 30ml of water into a bowl and stir in 2.8g of the Lalvin EC1118 yeast along with 5g of Lalleman Fermaid until everything is dissolved. Once dissolved, add to your mango must.
The Lalleman Fermaid is a yeast nutrient, this helps ensure that your yeast stays healthy and completes the full fermentation. This isn’t always needed in wine making, but mango wine takes a relatively long time to ferment.
Once the yeast and nutrient is added, transfer your must into your 2-gallon glass jar and cover with a lid or some cheesecloth attached with an elastic band. The must should be left to rest for 5 to 7 days, and you must stir the mix once a day.
After it’s rested, it’s time to strain your mango must. Do this by using your plastic tube and siphon the liquid into the carboy/demijohn. Once strained, the container needs to be airlocked, as this will remove gas and prevent oxygen getting in.
Your mango must can then be left for your chosen weeks or months. How long you rest it will depend on how long it takes to ferment properly. As a rule of thumb, the process is finished when the must is no longer bubbling.
When finished, siphon your wine into a new carboy/demijohn. This is known as racking and will help make your wine clearer, as solids are left behind in the previous container. Then, add another 2.5 cups of sugar (using the same process of mixing a little must with the sugar before adding) and airlock again.
The wine is then left again for several weeks/months while it continues to bubble. This process should be repeated again with the last 2.5 cups of your sugar.
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Step 3 – Bottle Your Mango Wine
After the third process of fermenting and racking, it’s time to try your mango wine. At this time the mixture should no longer be bubbling or foaming and it should have a clear – not cloudy – appearance.
Taste your wine, if it’s sweet enough for your taste buds you can start bottling. If it’s not sweet enough, simply add another 2.5 cups of sugar and repeat your fermentation/racking process.
If you’re ready to bottle, siphon the wine into sterilized bottles. This needs to be done slowly to avoid cloudiness and you should leave a few inches of space at the top of the bottle. If you choose to cork your wine, these should be soaked in water with a Campden to sterilize them before use.
Now your wine is ready! Before enjoying a glass, you should rest your wine for at least 6 months (although preferably a year). The wine will be good for around 5 years after bottling.
We'd love to hear your feedback on the recipe! Let us know what you think down below in the comments section.