Name: Homemade Mango Wine: A Refreshing South Indian Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 kg Mangoes (preferably a variety known for sweetness, ripe); 1 kg Sugar (adjust to mango sweetness; may need more, granulated); 250 gm Rock Sugar (kalkandam, for final sweetness and body); 4 ltr Water (boiled and cooled); 1/2 tbsp Active Yeast (dry, ensure it's fresh); 1 Large Sterilized Glass Bottle Or Fermentation Vessel (at least 5-liter capacity); 1 Clean Cheesecloth Or Muslin Cloth (for straining)

Homemade Mango Wine: A Refreshing South Indian Recipe

40 minutes

921 reads

3.75 from 4 votes

South Indian

About Homemade Mango Wine: A Refreshing South Indian Recipe

Discover the vibrant taste of South India with this easy-to-make homemade Mango Wine recipe. Using ripe mangoes, sugar, and yeast, this recipe transforms simple ingredients into a delicious, aromatic wine perfect for any occasion.

This step-by-step guide is ideal for both beginner and experienced winemakers. Learn how to capture the essence of summer in every sip with this refreshing and unique beverage.

Share this delightful homemade wine with friends and family – it's the perfect addition to your summer gatherings or a special treat anytime.

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Recipe Time & More

Prep30

Cook10

Total40

Calories19 kcal

Serves

Served AsBeverages Dinner

Recipe TasteSweet

Ingredients

Fruits & Sweeteners

▢ 1 kg Mangoes preferably a variety known for sweetness, ripe
▢ 1 kg Sugar adjust to mango sweetness; may need more, granulated
▢ 250 gm Rock Sugar kalkandam, for final sweetness and body

Liquids & Yeast

▢ 4 ltr Water boiled and cooled
▢ 1/2 tbsp Active Yeast dry, ensure it's fresh

Equipment

▢ 1 Large Sterilized Glass Bottle Or Fermentation Vessel at least 5-liter capacity
▢ 1 Clean Cheesecloth Or Muslin Cloth for straining

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Instructions

Preparation

Wash and thoroughly wipe the mangoes. Peel and dice them into small pieces.

Fermentation (First Stage)

Combine diced mangoes, granulated sugar, water, and yeast in a clean, sterilized bottle or fermentation vessel. Mix well. Cover the bottle loosely with a clean cloth or lid to allow for air circulation.
Stir the mixture daily for the first 7 days. Let it ferment in a cool, dark place for 21 days.

First Straining

After 21 days, strain the mixture through a clean cheesecloth or muslin cloth into a clean, dry vessel. Discard the pulp.

Second Fermentation

Clean and sterilize the bottle or use a new sterilized one. Pour the strained wine into it. Add the rock sugar and stir until completely dissolved.
Let it ferment for another 21 days.

Final Straining and Bottling

Strain the wine again through a clean cheesecloth to remove any remaining sediment. Bottle the wine in clean, dry bottles. Allow it to age for at least a month before consuming for optimal flavor development.

Recipe Notes

Expert Tips for the Best Mango Wine

Use the ripest, sweetest mangoes you can find for the best flavor.
Sterilize all equipment thoroughly to prevent unwanted bacteria and mold growth.
Monitor the fermentation process. If the mixture becomes too active, you may want to loosen the lid slightly to release excess pressure.
Adjust the amount of sugar according to the sweetness of your mangoes and your personal preference. Taste test before adding the final sugar.