Handmade beers are characterized by being produced on a small scale, by a relatively slow fermentation process, with some differentiation when compared to the most popular commercial beers. The objective of this research was to elaborate a handmade beer with aggregation of nutritional value, flavoring the beverage with mangaba pulp during the fermentation, as well as to evaluate the physical-chemical parameters, bioactive compounds of mangaba and beers prepared according to current legislation. In the mangaba pulp the physico-chemical analyses were: moisture, total soluble solids, pH, total titratable acidity, ash, water activity, lipids, total phenolic compounds, total flavonoids and antioxidant capacity, in beer were the same analyses, with addition of: fixed acidity, volatile acidity, dry extract, real extract, primitive extract, density, color and alcohol content. Three beer formulations were elaborated, standard (C1), added of 7.5% of mangaba pulp (C2) and added of 15% of mangaba pulp (C3). There were significant differences between the parameters determined for the beers prepared, the formulation C2 expressed the highest alcohol content with 5.2%. The formulations C1, C2 and C3 showed values of total phenolic compounds of 31.08 mg/100 mL, 35.13 mg/100 mL and 35.88 mg/100 mL respectively and all formulations presented good antioxidant capacity with values ranging from 24.15 to 25.72 mg/mL. The real extract was the parameter that presented values ranging between 8.40% and 9.75% that indicate good quality for beers. All formulations comply with the standards established by the legislation indicating the feasibility of the product on a large scale. The use of the raw material used for the elaboration is a fruit rich in nutrients which makes the research promising in data to be applied by future studies, as well as to perform the sensory evaluation of the formulations.