Making Mango Wine: A Simple and Easy Recipe

Mango wine is a fermented alcoholic drink made from mango fruit and sucrose (table sugar). This article will guide you through the process of brewing Jack Keller’s simple and easy mango wine recipe, from start to finish, along with some tasting notes and suggestions for the next time you decide to brew.


For Jack Keller’s mango wine, you will need:

  • 4 pounds of chopped mangoes
  • Half a can of 100% white grape juice concentrate
  • 1 teaspoon of pectic enzyme
  • 1/8 teaspoon of grape tannin
  • 3 cups of sugar
  • 1 teaspoon of yeast nutrient
  • Lalvin’s BA11 yeast (if you can’t find it, you can use a close approximation like K1V1116)


  1. Start by placing your mango chunks into some straining bags. You can use pre-chopped mango from the grocery store freezer section, which has already been chopped, frozen, and thawed, perfect for brewing.
  2. Place your mango in the bags in a sanitized 2-gallon brewing bucket. This gives you plenty of room for the mango to float and expand.
  3. Add your grape juice concentrate. If canned grape juice concentrate isn’t available, you can make your own by reducing down some grape juice to about 25% of its original volume.
  4. Bring some water to a boil, cut the heat, and then add it to a bowl of sugar. Stir until combined, then add it to your mangoes.
  5. Crush up your mango chunks with a sanitized potato masher, then add your wine tannin and nutrient.
  6. Bring the mixture up to the one-gallon mark with some icy cold water, stir, then add your pectic enzyme. Make sure the must is cooled down before adding the enzyme to avoid denaturing it.
  7. Sprinkle your yeast on top, then put on a sanitized lid and add an airlock to keep any unwanted elements out.
  8. Let the mixture ferment for a few days. Once the specific gravity gets down to 1.020, squeeze all the liquid out of the mango bags and discard them.
  9. Continue fermenting until the specific gravity goes to 1.000 or slightly lower. Transfer the mixture to a carboy and let it clear up.
  10. Once cleared, bottle the wine. Make sure to note on the cap what’s in the bottle.

Tasting and Notes for Next Time

The mango wine has a very tropical smell and a beautiful golden yellow color. It tastes dry with a hint of sweetness. The mango flavor is retained really well, but it does taste a little bit like mango candy or mango fruit leather.

If you decide to make this again, consider adding something for a bodybuilder and sweetening it. You might also want to replace some of the sugar with brown sugar to get some of that molasses character, which could support the candy fruit leathery kind of flavor of the mango better than just straight sucrose.

This mango wine recipe is not perfect for everyone’s palate, but it’s a good starting point. With some tweaks and adjustments, you can create a mango wine that suits your taste perfectly.

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