FAQ

Mango wine is a fruit wine made from the fermentation of ripe mangoes. It typically has a sweet, tropical flavor profile with varying levels of acidity and alcohol, depending on the fermentation process.

The process involves extracting juice from ripe mangoes, fermenting it with yeast, and allowing the wine to age. The process is similar to grape wine production but adapted to accommodate the characteristics of mangoes.

Mango wine has a fruity, aromatic, and slightly sweet taste, often reminiscent of ripe tropical mangoes. The sweetness level can vary depending on whether it is dry, semi-dry, or sweet wine.

Mango wine pairs well with:

• Spicy dishes (like Thai or Indian cuisine)
• Grilled seafood or chicken
• Cheese platters with soft cheeses
• Light desserts like fruit tarts

Typically, mango wine has an alcohol content ranging from 10% to 14%, similar to most fruit wines.

It is best served chilled, between 8°C to 12°C (46°F to 54°F), to enhance its refreshing, fruity notes.

When unopened, it can last for several years if stored properly. After opening, it is best consumed within a week if refrigerated.

Yes, but it’s not typically aged as long as grape wines. Aging for a few months to a year can enhance its flavor and smoothness.

Yes, mango wine is naturally gluten-free. However, it’s always good to check labels for any added ingredients.

Ripe, fleshy, and aromatic varieties with high sugar content are ideal. Some popular choices include:

• Alphonso

Harvesting & Sorting: Select fresh, ripe mangoes.

Washing & Peeling: Clean thoroughly to remove contaminants.

Juice Extraction: Remove seeds and crush the pulp.

Must Preparation: Add water and sugar to the extracted juice to achieve desired sugar levels.

Fermentation: Add yeast and allow the mixture to ferment for 7-14 days.

Racking: Transfer the liquid to separate it from the sediment.

Aging: Store for 3-6 months to enhance flavor.

Bottling: Filter, bottle, and seal the wine.