To reduce the delamination of mango juice beverage during processing and storage, improve product stability and shelf life quality, the single factor experiment, sensory evaluation and stability analysis were carried out to study the stability of five kinds of hydrophilic-colloid, such as xanthan gum, pectin, soybean polysaccharide, sodium carboxymethyl cellulose (CMC-Na), gellan gum when used in mango juice drink. Xanthan gum and CMC-Na were further selected for the optimized combination experiment. The results showed that the stability of 0.7 g/kg xanthan gum and 1.8 g/kg CMC-Na was the optimum addition.