Mangifera indica (Mango) is a fruit with good nutritional attributes but has short shelf-life under the prevailing weather conditions in tropical countries like Nigeria. Therefore, production of wine from this fruit can help increase wine variety and reduce post-harvest losses. Mango fruit of the cultivar commonly known as peter was used to produce two set of fruit wines (A and B) using baker’s yeast (Saccharomyces cerevisiae) and spontaneous fermentations respectively. Exactly 2.5 kg of mango pulp was crushed using laboratory blender for each set-up and mixed with sterile distilled water (1:1 w/v). 0.5 mg/L of sodium metabisulphate was added to must A. The fruit musts were subjected to primary and secondary fermentation for 4 days and 7 days respectively. During primary fermentation, aliquots were removed from the fermentation vessel for analysis of alcohol content, pH, temperature, total solids and total acidity. The result shows increase in alcohol contents (ranging from 0.00% to 7.50%) with gradual decrease in pH (ranging from 4.06 to 3.78). There were fluctuations in temperature between 33°C to 31°C while the total acidity increased in the range of 0.21% to 0.63%. Total soluble solids decreased gradually ranging from 200Brix to 70Brix. The alcoholic content of the final basic wine were 10.5% and 8.5% for A and B respectively. The total acidity was observed to be 0.71% for wine A and 0.8% for Wine B. Sensory evaluation rated the wines acceptability as wine A>wine B and do not show any significant difference (p>0.05) except in clarity. The studies have shown that acceptable fruit wine can be produced from mango fruit (cv. peter) which can help reduce postharvest losses.