The preserved mango pulp of cv. Alphonso was blended either with Ratna and Sindhu pulp in the ratio of 70:30, 80:20 and 90:10 and stored under ambient condition. The pulp samples were analyzed for various chemical parameters at 0, 30, 60 and 90 days of storage. The RTS (ready-to-serve) beverage was prepared at each interval and evaluated organoleptically. Results revealed that addition of Sindhu pulp improved the colour of Alphonso pulp with significant by increase in yellowness index. Significant increase in the content of total soluble solids (TSS) and total sugars was also observed by pulp blending. During storage, the content of TSS and sugars increased. The organoleptic evaluation of prepared beverage, based on colour, flavour and overall acceptability, showed that a drink prepared from blended mango pulp was not acceptable. However, acceptability of beverage increased with the increasing concentration of Alphonso pulp. The best treatment was observed to be 0:100 (pure Alphonso pulp) after 90 days of storage. The pure pulp of Alphonso was better ovar Ratna, Sindhu and their blends with Alphonso.