Author: Marshall Schott
Walking into the Totem Lake Fred Meyer back in the summer of ’94, I noticed a neat looking juice station with various unique options. I poured myself a full cup of a mango juice cocktail, my first experience ever with this delicious fruit. It wasn’t long after that I had the opportunity to eat fresh mango at a friend’s house, which solidified its standing as one of my favorite fruits.
To my palate, mangoes offer a near perfect blend of sweet, earthy, and tart with a lusciously creamy texture that’s delicious on its own as well as blended with other foods. I personally tend to associate the flavor of mango with warmer seasons, and with summer in full swing, was excited to put the frozen mango I found at Cotsco to good use in a crushable hard cider!
| Making Sparkling Mango Hard Cider |
The recipe for this hard cider is inline with all of the ciders I make and relies on ingredients that are easily (and inexpensively) acquired.
INGREDIENTS
5 gallons preservative-free apple juice
1 pack Danstar Belle Saison yeast
5 lbs frozen mango chunks (defrosted)
3 cans apple juice concentrate
0.5 tsp potassium metabisulfite (Campden)
2.5 tsp potassium sorbate
PROCESS
Truthfully, the idea to make this hard cider was sparked by finding the 5 lb bag of frozen mango chunks at Costco, so during that same shopping trip, I picked up some preservative-free Kirkland Signature apple juice.
I got to “brewing” as soon as the bags were unpacked, starting off by adding a dose of yeast nutrient to a sanitized 6 gallon PET carboy. This was my first time using yeast nutrient, as contributor Jake Huolihan suggested it might help to speed up fermentation a bit.
I dipped the top of each 1 gallon apple juice jug in sanitizer before removing the cap and pouring it into the carboy through a funnel.
I took a refractometer reading using a few drops of remaining juice and found it clocked in at the same 1.050 OG as other commercial apple juices I’ve used.
After dipping a pack of Danstar Belle Saison in sanitizer, I cut it open and poured the yeast directly onto the juice in the fermentor.
The carboy was placed next to a batch of beer in my chamber controlled to 66°F/19°C.
Fermentation took off sooner than I’m used to and fermentation was more active, something I can only chalk up to the use of yeast nutrient.
After just 5 days, airlock bubbling began to decrease, indicating it was time to add the fruit. I removed the bag of frozen mango from my freezer and let it sit in my warm garage for a few hours to defrost.
A hydrometer measurement of the not-yet-mango’d cider revealed it had attenuated down to 1.008 SG, which suggested to me it likely had another 2-4 points to go.
With the mango mostly defrosted, I used my hands to mush them up as best I could in the bag before slowly pouring them directly into the carboy. This wasn’t as easy as I’d hoped and required the use of a sanitized butter knife to help coax all the fruit through the funnel. The cider was left in the chamber and I noticed secondary fermentation the following day. I left the cider alone for 2 weeks before adding the potassium sorbate and potassium metabisulfite to halt fermentation activity.
After a 2 day cold crash, I racked the cider to a sanitized keg with 3 cans of apple juice concentrate.
The filled keg was placed in my cool keezer and burst carbonated at 50 psi for a full 24 hours, as I was aiming for a refreshing sparkle. The following evening, I reduced the pressure to 16 psi then left the keg alone to condition while I went on a family vacation to Maui.
Upon returning from Hawaii, I excitedly poured myself a glass of this well carbonated mango hard cider, which maintained a noticeable haze, more than other fruited ciders I’ve made.
| IMPRESSIONS |
Immediately after throwing this batch together, I searched the internet for “mango hard cider” and found way less than I expected. It seems that outside of a few commercial examples, folks aren’t really doing much with mango when it comes to cider. Of course, the neurotic in me began to worry if there was a reason my search produced such paltry results and that the $35 I spent making this cider would end up going down the drain.
Unquestionably influenced by this concern, I approached my first few samples cautiously and overly focused on any possible problems. My first time drinking more than just a sip of this concoction occurred during a hot Fresno Saturday with my buddy, Tim, who’d come over with his daughter to swim. My wife had recently purchased fairly large plastic cups for use by the pool, so I filled a couple up for Tim and me to sip on while staying cool. Immediately after taking his first sip, Tim commented, “This tastes exactly like a mimosa!”
Given his extraordinary tasting abilities, I suppose it’s not terribly surprising how spot-on Tim’s evaluation was– for whatever reason, the blend of highly attenuated apple juice fermented with Saison yeast, hit with a good dose of mango, and carbonated like soda tasted like a the beginning of a fantastic Sunday morning. And based on the reports from both of our wives the following day, it apparently packed a similar punch.
Over the weeks that followed, I shared this fizzy deliciousness with anyone who stopped by and it consistently received rave reviews. I took a growler to a neighborhood BBQ at the Jersey Bar, thinking it’d be nursed over a few hours, but it was gone within minutes with people requesting a refill. Just days before the keg kicked, I noticed homebrewer Will Watson of High Hat Brewing and his fiancée were cruising through town, so I invited them to stop by my place for some drinks. It’s possible they were just being nice, but they both seemed to enjoy it as well.
All in all, I was beyond pleased with the way this sparkling mango hard cider turned out. While pure mango flavor had to be searched for, the mimosa-like character of this easy-drinker made it supremely enjoyable. While I plan to continue experimenting with various additions when making cider, I’ll certainly be making this mango variant in the future and trust others will enjoy too!
If you have thoughts about this recipe or experience making hard cider yourself, please feel free to share in the comments section below!
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49 thoughts on “Brü It Yourself | Sparkling Mango Hard Cider”
When was the lactic acid used?
Whoops! I didn’t used lactic in this batch, as I figured the mango would provide ample tartness. I added 10 mL at kegging in a batch of berry hard cider… and my copy/paste game is shit.
Right on, thanks for the clarification!
Looks awesome! When did the acid go in?
That was a typo– no acid used in this particular batch. You could crisp things up a bit by adding 7-10 mL at kegging, though I felt the mango added enough tartness.
Hi Marshall, I see you list lactic acid in the ingredients but I didn’t notice you using it anywhere. Is that a misprint? I think I’m going to try this recipe at some point. It sounds delicious! Keep up the good work on your podcast and elsewhere!
Nevermind, I now see the other comments after i submitted mine.
Just updated the article. This batch did not use lactic, I felt the mango provided enough tartness.
I don’t keg so would you still use the concentrate or priming sugar ?
I wouldn’t, the cider will be dryer.
Did the Apple juice contain sorbate? I’ve had a hard time finding store bought juice that didn’t contain it
No, just acorbic acid, aka vitamin C.
Looks great Marshall, I’m a big mango fan too. Are you thinking about swapping out some of the back sweetening apple concentrate for mango in subsequent batches? It would be nice to get more mango thru. I’ve been playing with a similar recipe, but using pineapple in lieu of the mango to great results.
Hey David, I hadn’t considered swapping out the concentrate, though if you can find some mango concentrate, I’m sure that’d increase the mango flavor. I use the concentrate purely as a means of adding sweetness, not necessarily more flavor, but that’s something I plan to play with in future batches.
There is mango nectar but I think it would add more cloudiness to your cider unlike clear apple concentrate. Mango is quite pulpy; I guess you could add artifical mango flavor…
I could forsee a ln xbmt on adding pectin enzyme vs no pectin to see what the difference is regarding pectin haze reduction.
I made a raspberry mango cider from actual mango juice. Never doing that again. The trub from the mango juice took forever to clear and took 2+ gallons of liquid with it. The finished product was incredible.
With apple season just around the corner in my neck of the woods, this is a realy timely article. I may have to give this a try. Thanks for sharing!
Is the Potassium Sorbate really necessary? I may have difficulties sourcing it.
Probably not. Metabisulfite will apparently work fine alone.
Usually potassium sorbate is added when making off dry wines to inhibit further yeast growth. In a keg, especially one that lasts such a short time as this one PMBS may be sufficient. 😛
Great lookin burger! Thanks for taking time to have a beer with a fan! Can’t believe I made the brulosopher website! Cheeeeehooooo! I’ll be making this cider for sure!
So great hanging out!
Any name for this sparkly wonder yet? Maybe Mango Tango???
MimoCider
Down here in the spirit crushing heat of south Florida, we’re replete with mangoes from around May thru July. I always eat my fair share and love them. Your article is timely because I’m ready to make another batch of cider that would use mango. I’ve found a simple few gallons of apple juice with S-04 makes a great refreshing beverage and that yeast clears like crazy. The one and only time I’ve made cider, I back sweetened with Libby pear juice that I freeze distilled. Libby and also Goya make pure mango juice which I intend to use. After I kill off the ferment I’ll likely freeze distill half to three quarters gallon of mango juice and add to the keg – 4 gallon batch. Marshall, thanks for the reminder of a plan in my brain 🙂
+1 on Jake’s yeast nutrient recommendation. I whipped up a 5Gal batch yesterday and pitched some Safcider (rehydrated) that I had on-hand…I had signs of fermentation within 5 hrs and after 18 hrs the carboy was rocking. Much more vigorous than I remember my previous ciders fermenting out.
I’m fermenting in a glass carboy now but I’ll probably rack onto some frozen strawberry in a wider mouth carboy for a fruit infusion session, maybe add some beets for coloring in the keg if I want the red color a little deeper.
How did this rate to your berry cider you made? cheers mate
Both are delicious, this one’s just different. I’ll be making both again, for sure!
Hi Marshall,
Did you use the beer or wine version of the Wyeast nutrient?
I was thinking about using Fermaid-K in mine instead of the usual DAP but maybe the Wyeast nutrient might be the better way to go?
Cheers!
I’m really not certain, I just bought the Wyeast stuff from MoreBeer.
Hey Marshall,
Just kegged your berry cider recipe today and totally stoked to try it. The mango cider has piqued my curiosity as well. I think I may also take a page from Matt’s Habanero cider and add some of them to get the mango Habanero cider flavor mentioned in his article. I know I made a pineapple cider and fermented with 4 gallons apple and one gallon pineapple juice. That was banging. I’m mostly a beer brewer but since my husband is more of a cider guy, I have been doing more and more of them (along with hard seltzer), and I’m not gonna lie…a 20 minute brew day is Bananas! Due to the ease of cider and seltzer, I AM considering considering trying the short & Schotty (see what I did there? Dad jokes all day…boom) method. I have been hesitant but the idea of a 2 hour brew day is tantalizing. Thanks again for all you guys do. It is very much appreciated.
Cheers!
Will
Marshall,
Did you take any other hydrometer readings after the 1.008 to see where it finished?
Thanks,
Ed
I didn’t.
I just pitched yeast in a batch made from this recipe! I was wondering, would gelatin help with clarity on this batch?
I can’t wait to try this! I didn’t plan on back sweetening. Using my corn augar instead. Would that alter the recipe or end result? I’m new.
I just realized my own confusion. So posting here in case anyone else needs it. Back sweetening is literal…to sweeten. The corn sugar is for bottling and does not add additional sweetness, but to create carbonation. Ugh. I’ll get it all together with a few more attempts .
I have a batch of this going now and just added the mango. I plan to gelatin fine it, so I’ll report back with my results for final gravity and clarity per the questions above.
I admittedly don’t know much about cider, but I’m guessing if the base apple juice is clear, then gelatin should clear out all the yeast. If there’s significant haze beyond that, then it’s probably pectin from the mango. I’ll see how mine compares to Marshall’s picture and decide if pectic enzyme would be worthwhile (if I do this one again).
Mine finished at 1.001 before adding the mango. But I only left it about a week so it’s possible it would’ve eked out a few more points if I would’ve left it alone.
Clarity-wise, I gelatin fined and lagered for about a week at 33 (just because it was sharing the fridge with an actual lager). Even with those two things, mine looks very similar to Marshall’s in the glass. With that in mind, I’m guessing that pectinase enzyme is the only thing that would clear this up further, and that the gelatin didn’t have much impact.
Pretty tasty though!
I’m making the Sam’s Club version of this today. Thanks for the share! Excited to try this one.
Hiya Marshall; the ‘cider’ tag seems to be missing. Cheers!
From start to finish, how long before it’s ready?
3-4 weeks depending on your approach.
3 cans of apple juice concentrate = 12 ounces each? Also how long was your family vacation? We Put it in the keg yesterday – I’m curious when it might be ready. Tested it and it seems much too sweet (we used 12 ounce cans).
I just finished making this, with a few changes. I let the juice ferment for two whole weeks before putting the mango in, and I forgot to mush up the mango when adding it. I let that sit for another two weeks, then kegged and burst carbed. The mango didn’t come through very much, and it was very sweet, but it didn’t taste like “plain” apple cider. I popped in about 6ml of lactic acid, and now it’s perfect
Planning on trying this soon,but adding clementine/tangerine zest (frozen first, and placed in hop bag) along with mangoes. I have used zest to great effect in meads and it lends a powerful orange bouquet to the drink. This should add to the mimosa character of the resultant brew. Thanks for the recipe!
Hell yeah! I’d also recommend knocking the yeast out with sulfite/airbase prior to backsweetening.
What would be different if I followed this but bottled instead? I’m new to brewing
Thanks for putting this recipe out. Also surprised by the lack of mango cider recipes available!
I’m planning on making the cider pretty much exactly as you did in the recipe, but add a tincture of li hing mui. All us kids in hawaii grow up eating li hing mui mango as a summer time snack. I’m hoping it will give a nice red color to the cider as well.
Would be cool for you to try if you ever want to reminisce about Maui!