Introduction: France, Italy or Australia had made a mark for themselves as leaders in the wine industry, essentially because of their abundant grape produce. We will use our skills with the huge quantities of mango grown in this region. Just as each of the mango varieties taste different, each of the wines too varies in taste as well as in flavour.
The main problem faced is treating the viscous mango pulp to make Mango pulp thin enough to pass as wine. The process of fermentation is not very tough, as mango contains huge quantities of sugar, which is the basic raw material for fermentation to alcohol, but balancing the viscosity is what needs to be done very carefully. The alcohol content in the slightly yellow, sweet drink is 8-9%, which is lower than the alcohol content of a typical wine made from grapes, that generally ranges from 10-15%. India’s wines will include more exotic wines made from mangos.
Mango wine needs some fine tuning. Grape wine is available all over the world, but Mango wines are healthier. They have antioxidants and vitamins. It is certainly feasible to make wine from mangos. The issue is the quality, flavour, spoilage and marketing.

Applications / Uses: Antioxidant Properties: Carotenoids in mangos increase steadily during the ripening process. Carotenoid levels and antioxidant capacity in samples of wine made from seven different cultivars of mangos varies. Three of the mango wines -- Alphonso, Sindhura and Banginapalli – showed exceptionally strong antioxidant properties. Antioxidants target the free radicals widely believed to be responsible for disease and age-related cell damage.
Protects Against Skin Cancer: Norathyriol, a metabolite of the magniferin found in mangoes, is known to have some anticancer properties.