Mango Nectar

Mango Nectar by Alain Milliat

Alain Milliat's Mango Nectar is sweet, smooth and elegant, and it has an intense aroma of juicy, ripe mangoes. The mango nectar ranked number 4 in the 2022 annual ranking - "the bright orange-yellow color, a velvety texture, a beautiful aromatic persistence that one cannot resist," Alain confirms this assessment.

This bright orange nectar will captivate you with its silky texture, its freshness, its delicate citrus aromas, and the enchanting scent of tropical mango. Alain Milliat's Mango Nectar, with a fruit content of 42%, is wonderfully refreshing with a splash of coconut milk and some ice cubes, and with gin, vodka or rum, the mango nectar can become an exotic cocktail.

Mango – Juice or Nectar?

Nectar, what a promising word, which in botany refers to the liquid that comes from the flower calyxes and in Greek mythology the drink of the gods that bestows eternal youth and immortality. The European fruit juice regulation is less euphoric. It distinguishes between juice and nectar and allows for nectar that up to 20% of the end product consists of sugar and that the fruit content, which can consist of fruit juice or fruit pulp, is at least 25% depending on the fruit type, thus classifying juice as higher quality than nectar.

But what does Alain Milliat care about fruit juice regulation? After all, more good ingredients than the minimum requirement prescribes are not forbidden. Thus, his nectars consist of 40-50% fruit content.

We recommend enjoying Alain Milliat Mango Nectar from a white wine glass, so that the aromas can develop particularly well at a cool drinking temperature of 8-12 degrees.

Alain Milliat – the Passionate One

Alain Milliat, grandson and son of a farmer, and a fruit grower himself, took over the family business in Orliénas near Lyon in 1983. For 15 years, he respectfully cared for the land entrusted to him and cultivated the best fruit, especially a highly sought-after cherry variety. In 1997, Maison Alain Milliat launched the project of producing high-quality juices for gourmets. Alain sent the first six juices and nectars to 60 restaurants from the Relais & Châteaux guide and eagerly awaited the sommeliers' reactions to his creations. And they were enthusiastic. This great idea allows him to adapt the textures, sugar-acid balances, and colors of his juices to the needs of the restaurants. Driven by his success with the gourmet restaurants, with whom he still works today, the passionate one continuously develops new juices and nectars from special, hand-picked fruits that offer unique taste experiences. Today, Alain Milliat sources his fruits throughout France and beyond, always at optimal ripeness.