This study evaluated the development of a jugara and Uba mango juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the addition of a probiotic culture of Lactobacillus rhamnosus GG on the physicochemical, microbiological, functional and sensory characteristics of the products obtained. The pasteurized juices (82 degrees C/1 min) showed larger amounts of total phenolics, greater antioxidant capacity and lower lipid levels as compared to juice processed using HIP (600 MPa/5 min/25 degrees C). Juice with added L. rhamnosus GG differed with respect to pH, acidity and proteins as compared to those without, due to the fermentative action of the probiotic bacteria. The addition of L rhamnosus GG to the juice did not affect its acceptance. The levels of L rhamnosus above 10(8) CFU/mL during the 30 days of storage at 4 degrees C, demonstrate its viability in this product, which is potentially probiotic. In addition, consumers preferred the juice processed by HIP. (C) 2016 Elsevier Ltd. All rights reserved.77259268National Council for Scientific and Technological Development [467824/2014-2]Foundation for Research of the State of Minas Gerais (FAPEMIG) [MPR-00005-13]PET Group of Agricultural Sciences [09/2010]Federal Institute of Southeast Minas Gerais [EDITAL DPPG 02/2014]