Currently in the food sector, there is a tendency associated to the consumption of enriched, fortified formulations, and with natural characteristics. It exists a research for products with bioactive characteristics that can be added to formulations of massive consumption. One option is the native plant of the amazon area called Ilex guayusa which is used for medical purposes in tropical regions. Therefore the objective of the study was to evaluate the polyphenol content and the antioxidant capacity in an infusion of Guayusa (IG) and to establish the sensory acceptance of its addition to a mango nectar (NM). For this, the polyphenols were quantified by the Folin-Cicolteau method and the antioxidant capacity by ABTS and DPPH methods; in an IG prepared at 70°C for 3 minutes; subsequently it was added to a NM made under the Codex Alimentarius standar Codex-Stan 247 in concentrations of 10, 20, 30, 50 and 70% (on the water content) and the sensory acceptance was evaluated with 12 semi-trained panelist using a hedonic scale of 5 points. The evaluated attributes were color, taste, smell, refreshing-feeling, texture, astringency and appearance. The study found a polyphenol content equivalent to 4.1 mg of gallic acid-/100g and an AC of 18.3 and 27.8% for ABTS and DPPH respectively, which can be expressed in 16,91 and 25,24 μM in Trolox equivalent. The Kruskal-Wallis test performed to the results of the sensorial analysis indicated that the color and flavor parameters displayed significant differences from the control (0% IG) generated by the concentration of 70%, while the other evaluated parameters did not show statistically significant differences (p>0.05). The results suggest that the Guayusa Infusion could give the NM functional characteristics associated with CA and polyphenol content and that the maximum concentration of sensorially accepted addition was 50%.