Is Mango Juice Acidic? The Complete pH Guide

Mango juice is mildly acidic, with a pH typically ranging from 3.4 to 4.8, contributing to its sweet and tangy flavor.

Mango juice is mildly acidic with a pH range of 3.4-4.8, making it less acidic than citrus juices but more acidic than whole mangoes. This tropical drink’s acidity level affects digestion, tooth enamel, and suitability for acid reflux sufferers.

Understanding Mango Juice Acidity Levels

The pH scale measures acidity from 0 (most acidic) to 14 (most alkaline). Mango juice typically falls between 3.4-4.8 on this scale. Several factors influence its exact acidity:

• Mango variety (Alphonso vs. Tommy Atkins)
• Ripeness (riper mangoes are less acidic)
• Processing methods (pasteurization increases acidity)
• Added ingredients (sugar or preservatives alter pH)

Compared to other juices:

Juice Type	pH Range
Lemon Juice	2.0-2.6
Orange Juice	3.3-4.2
Mango Juice	3.4-4.8
Apple Juice	3.4-4.0
Whole Mango	5.8-6.0

Why Processing Increases Acidity

Whole mangoes have higher pH (less acidic) than mango juice because:

1. Juicing concentrates natural fruit acids
2. Pasteurization breaks down compounds that buffer acidity
3. Removing fiber eliminates natural acid-neutralizers

Health Implications of Mango Juice Acidity

For Acid Reflux and GERD

Mango juice sits in the middle of the acidity spectrum for fruit juices. While less problematic than pomegranate juice (pH 2.8-3.0), it may still trigger symptoms in sensitive individuals. The American College of Gastroenterology recommends:

• Dilute mango juice with water (1:1 ratio)
• Drink with meals rather than on empty stomach
• Limit intake to 4 oz servings

Dental Health Considerations

At pH 3.4-4.8, mango juice can contribute to enamel erosion. The American Dental Association warns that any beverage below pH 5.5 may demineralize tooth enamel. Protective measures include:

• Using a straw to bypass teeth
• Rinsing mouth with water after drinking
• Waiting 30 minutes before brushing teeth

Comparing Mango Juice to Other Beverages

Mango juice is more acidic than whole mangoes but less acidic than many common drinks:

Beverage	pH Level	Acidity Comparison
Cola	2.5	100x more acidic than mango juice
Black Coffee	5.0	3x less acidic than mango juice
Milk	6.7	Nearly neutral

Acidity in Commercial vs. Homemade

Commercial mango juices often have lower pH (more acidic) than homemade versions due to:

1. Added citric acid as preservative (E330)
2. Longer shelf life allowing acid buildup
3. Processing at high temperatures

For lower acidity, consider making fresh mango juice using a high-quality blender that preserves more natural fruit compounds.

Reducing Mango Juice Acidity

Several methods can make mango juice gentler on sensitive stomachs:

Natural Neutralizers

• Add 1/8 tsp baking soda per 8 oz juice (will fizz temporarily)
• Mix with almond milk (pH ~6.5) or coconut water (pH ~5.5)
• Combine with banana (natural antacid)

Preparation Tips

1. Use very ripe mangoes (softer, sweeter, less acidic)
2. Include some mango flesh for fiber content
3. Add pinch of Himalayan pink salt to balance electrolytes

For those with severe acid sensitivity, consider alternatives like alkaline vegetable juices that typically have higher pH levels.

Nutritional Benefits Despite Acidity

While acidic, mango juice offers valuable nutrients:

Nutrient	Per 8 oz	Health Benefit
Vitamin C	60mg (100% DV)	Immune support
Vitamin A	35% DV	Eye health
Folate	20% DV	Cell regeneration

The key is moderation. The American Heart Association recommends limiting fruit juice to 4-8 oz daily due to natural sugar content, regardless of acidity levels.