The invention belongs to the technical field of food processing, and specifically discloses mangrove fruit wine and a preparation method thereof. The preparation method comprises the following steps:1) cutting mangrove fruits open, soaking the obtained mangrove fruits with limewash at the temperature of 50-80 DEG C for 12-24 h, taking the obtained mangrove fruits out, washing the mangrove fruits,adding water, sucrose and starch, the weight of which is 30-50%, 5-15% and 20-30% of that of the mangrove fruits, respectively, and beating the obtained mixture into paste; and 2) adding yeast, the weight of which is 0.01-1% of that of paste, to the paste, performing uniform mixing, performing fermentation at 34-36 DEG C for 6-24 h, filtering the material liquid obtained from fermentation, fermenting the filtered liquid at 18-22 DEG C for 10-20 days, taking the obtained liquid out, and performing sterilization and clarification to obtain the mangrove fruit wine. The method is simple and easyto control, and is short in fermentation time. The prepared mangrove fruit wine is clear, tastes mild, and is moderate in sweetness and free of strong traditional Chinese medicine flavor or pungent Chinese spirit flavor.