The effect of heat treatment and storage time were studied during eighteen days storage of mung bean sprout juice mixed with tamarind fruit extract at different concentration (5%, 10%, and 15%) and three kinds of sugar (palm sugar, white sugar, and sorbitol) for knowing the characteristic. Sensory evaluation was held to determine the best formulation based on consumers overall acceptance of the products. Mung bean sprout juice mixed with 5% tamarind fruit extract and palm sugar got the highest score so that it would be evaluated for further analysis. The chosen formulation was then treated with heat treatment, one was not pasteurized and the other was pasteurized and hot filled in the sterile bottle. Each of the samples was stored in room temperature (24oC) and cold temperature (6oC). Total soluble solid, pH, total titratable acidity, amount of microorganisms (total plate count, Staphylococcus aureus, and coliform), and sensory evaluation were observed during storage. Sample with heat treatment in cold storage had better characteristic than other samples.