Mango and guava are widely grown fruits in the Odisha. Mango and guava are highly perishable in nature and have short shelf life of 10-12 days at RT storage condition. Surplus fruits can be effectively utilized for value addition by farm women at home scale. A survey was conducted in the rural areas of Odisha to know the women’s existing role in post harvest handling and processing of fruits grown in the region. Survey revealed that the women are not involved in commercial level of processing though these are the surplus crops. The present research work was formulated to develop farmer’s friendly technology for production of ready to serve beverages: mango nectar (cardamom and ginger flavoured) guava RTS (lemon + ginger flavoured) and mango bar enriched with moong dal. The qualities of the products in terms of physico chemical and sensory attributes were evaluated at an interval of 15 days upto a total period of 45 days at RT condition (28±1°C, RH 90±5%) and refrigerated storage (4oC and RH 50±2%). Results of the study revealed that the maximum sensory score (8.0) was recorded in both the cardamom and ginger flavoured mango nectar and mint flavoured lemon squash upto 45 days at 4oC, RH 50±2%. Maximum protein content of 7.7% was recorded in mango bar enriched with moong dal. Based upon the better keeping quality, hands on experience was given on processing and value addition of  horticultural crops to rural women of Odisha.