The present investigation was undertaken to develop and evaluate value-added fruit beverages utilizing paneer whey as a functional ingredient. Clarified sweet whey was blended with mango pulp at different proportions to formulate nutritious whey-fruit beverages. Four treatment combinations containing 60, 70, 80, and 90% whey with corresponding fruit pulp levels of 30, 20, 10, and 0%, respectively, were prepared and evaluated for physicochemical, microbiological, sensory, and storage characteristics. The beverages were analyzed for total soluble solids (TSS), pH, titratable acidity, protein, ascorbic acid, total sugars, and sensory attributes. Significant (P<0.05) differences were observed among treatments for all quality parameters. The beverage containing 70% whey and 20% mango pulp recorded the highest overall acceptability score (8.68±0.09) and exhibited desirable physicochemical characteristics. The optimized beverage remained microbiologically safe and organoleptically acceptable for 15 days under refrigerated storage (4±1°C). The findings demonstrate that whey can be effectively utilized for the development of value-added fruit beverages with enhanced nutritional and functional attributes. Keywords: Whey beverage, Mango pulp, Value addition, Functional beverage, Paneer whey, Dairy by-products, Fruit beverage