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An experiment conducted during 2024-25 at the Department of Horticulture, VNMKV, Parbhani, evaluated blended mulberry-Aloe vera squash formulations. Fully matured mulberry fruits and fresh Aloe vera leaves were processed and combined in six treatment ratios (T1-T6: Mulberry:Aloe vera from 90:0 to 40:50). These blends were mixed with sugar syrup, spices, and preserved using sodium benzoate (600 ppm), targeting 45°B TSS, and stored in sterilized bottles. The study followed a Factorial Completely Randomized Design (FCRD) with three replications and assessed chemical, physicochemical, and sensory parameters at 0, 30, 60, and 90 days.Mulberry was nutritionally superior to Aloe vera in raw form, especially in TSS, ascorbic acid, and anthocyanins. Among treatments, T1 (90:0) and T2 (80:10) performed best in terms of ascorbic acid, sugars, antioxidants, phenolics, and anthocyanins, with T2 showing highest overall sensory acceptability. Over 90 days, storage led to an increase in TSS, pH,and sugars, while ascorbic acid, phenolics, flavonoids, antioxidants, and anthocyanins declined. Despite minor sensory degradation, T2 remained acceptable throughout.