Mango Wine

  • 1.4-1.8 Kg (3-4 lbs) fresh mango
  • 1.1 Kg (2½ lbs) finely granulated sugar
  • 3.4 litres (7¼ pts) water
  • 1½ tsp acid blend
  • ½ tsp pectic enzyme
  • 1 tsp yeast nutrient
  • ¼ tsp tannin
  • Montrachet or Champagne wine yeast
  1. Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. 
  2. Pour diced flesh in nylon straining bag, tie bag and put in primary. 
  3. Mash the flesh with your hands or a sterilized potato masher or piece of hardwood. 
  4. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient. Cover and allow to cool to room temperature. 
  5. Add pectic enzyme, cover primary and set aside for 12 hours. 
  6. Add yeast and recover the primary. Squeeze bag 2-3 times daily for 10 days. 
  7. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a "second wine"). Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. 
  8. Rack again after 30 days and again every two months for six months. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. 
  9. Age this wine a year before drinking. Serve chilled or over ice.