Mango Nectar

Velvety mango nectar from ripe mangoes

Alain Milliat's mango nectar is a French fruit nectar made from ripe mangoes with 42% fruit content, sweet, velvety and bright orange. A nectar is created from fruit pulp, not clear juice, and this one brings the full sunshine of the tropics into your glass.

Mango nectar with this level of richness is a little trip to the tropics: Alain Milliat's mango nectar captures the beguiling fragrance of juicy, fully ripe mangoes. With a 42% fruit content, it is dense and silky, far more than an ordinary mango juice, with delicate citrus notes that brighten its tropical sweetness.

Orange-yellow, velvety, tropical

Even as you pour it, the nectar glows a warm orange-yellow in the glass and gives off a beguiling, intense scent of juicy, ripe mango.

The texture is silky and dense; along with the full mango sweetness, the aroma carries a fine citrus note that provides freshness. Sweet, fruity, and velvety on the tongue, it has an aromatic persistence that is hard to resist. "The bright orange-yellow color, a velvety texture, a beautiful length," is how Alain Milliat describes his nectar himself.

It is not for nothing that it took fourth place in the company's internal annual ranking in 2022. A mango nectar that tastes as if you had just sliced the ripe fruit yourself: sunny, tropical, and full of life.

The mango is considered the queen of fruits in many countries, and it shows: fruity, sunny, and velvety, it fills the mouth without ever becoming overbearing. Those who love mango will find its full aroma here, without the tedious peeling and sticky fingers—simple and uncomplicated, straight from the glass.

With coconut milk or in a cocktail

This mango nectar is a sociable companion, enjoyed both on its own and with a twist.

With a dash of coconut milk and a few ice cubes, it becomes wonderfully refreshing, almost like a lassi, and with gin, vodka, or white rum, it forms the base for an exotic cocktail. A spoonful over yogurt, in a smoothie, or a sorbet: as dense as it is, it brings holiday vibes to the table instantly on gray days.

A thin-walled glass and a temperature of 8 to 12 degrees keep the mango fresh, which is when its aroma unfolds most beautifully. The juices are clearer and more tart, and you will find exotic relatives in the passion fruit nectar.

Tropical fruit and the question of juice vs. nectar

A nectar is created where a fruit cannot be clearly pressed, made from fruit pulp, water, and a little sugar.

The European Fruit Juice Regulation allows for up to 20 percent sugar in nectar and, depending on the fruit, requires only about 25 percent fruit content. Alain cares little for that; his mango nectar contains 42 percent fruit. Only the pulp of fully ripe mangoes is used, because as Alain emphasizes, the flavor is created in the fruit, and it is bottled in the Rhône Valley south of Lyon.

Alain Milliat, himself a fruit grower from Orliénas, took over the family farm in 1983 and started his project in 1997 to elevate juices and nectars to the level of great wines. His creations quickly impressed the sommeliers of gourmet restaurants, with whom he still works closely today. Read more in the portrait of Alain Milliat, and find further velvety varieties from apricot to Williams pear among the nectars. Hats off.