Abstract: The process and stability of mango peanut milk were studied with peanut and mango as main raw materials.The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%.The optimum emulsifier was the mixture of sucrose fatty acid ester, monoglyceride and polyglycerol fatty acid ester (1:1:1) , the dosage was 0.24%.Best dosages were 30% peanut milk, 20% fruit juice, 2.5% white sugarby orthogonal test.The mango peanut milk made under the condition not only had unique flavor, but also had good stability, it could meet the requirement of consumers.