Mango Wine from Maaza

Discover the sweet and tropical world of homemade mango wine. Learn how to turn any packaged mango beverage (we choose Maaza) into a delicious and refreshing wine that you can make and enjoy all year round.

Left: Maaza | Right: Mango Wine

The summer is almost done and mangoes are scarce in the market. We missed out on the peak mango season but we were determined to make a delicious Mango wine. Not like those commercially available "Mango Wine" which are just grape wines flavoured with mango flavouring. Don't believe us? Check it out yourself the next time you see one on the shelf at a wine store.

DID YOU KNOW? Mangoes are not only delicious, but also one of the oldest cultivated fruits in the world.

Ingredients and Equipment

1. 3 litres of Maaza or any Mango beverage

2. 1.9 cups or 380gm of sugar

3. 1 MOB Baggie Max

4. 1 MOB Kit 3L
   

Day 1: Preparation

1. Start with cleaning and sanitising the 3L fermenter jar, its lid, and the muslin cloth.

2. Add 3 litres of Maaza.

3. Grind 1.9 cups of sugar into a powder and add it to the Maaza.

4. Stir it or cover the lid and give it a good shake to dissolve all the sugar.

5. Empty the contents on 1 MOB Baggie Max into the fermenter and mix it throughly.

6. Cover your fermenter jar with the muslin cloth with the help of the rubber band.

7. Store the fermenter jar in a cool place away from direct sunlight.

Day 2: Fermentation

1. Clean and sanitise he fermenter lid and airlock

2. After about 12-24 hours once you see bubbles in the fermenter, remove the muslin cloth and tightly close the lid of your fermenter.

3. Fill water in the airlock below the max level.

4. Attach the airlock to the fermenter through the grommet hole and making sure it is a secure fit.

5. For the next 3-4 days stir the wine in the fermenter jar by using a sanitised spoon or stirrer or by swirling the fermenter jar.
   

Day 6: Cold Crashing

1. Its been 5 days and your mango wine is fermenting beautifully. Now its time to remove the airlock, empty the water out, clean and store it.

2. Cover the hole in the grommet with a sanitised rubber cork.

3. Carefully place your fermenter in your fridge.

Day 8: Bottling and Storage

1. It take 1-2 days for the wine to clear and for the yeast and other dissolved solids to settle down.

2. Once its done, you can proceed to bottle the cleared part of the wine using a cleaned and sanitised siphon, funnel, muslin cloth, bottles and bottle caps.

3. Store the bottled wines away from direct sunlight in a cool place.

4. Drink chilled and keep refrigerated after opening.

PRO TIP Give it a try it with Slice or Frooty!

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