Cloudy juices are attractive due to their nutritional and flavor features. However, cloudy juices usually suffer from the loss of important nutrients and from compromised quality and safety during processing and storage. In the current work, the influence of hydrocolloid flavor emulsion on the quality and safety of cloudy mango juice (CMJ) was first investigated. This emulsion was simply prepared by dissolving flavor vanillin (VA) in mango oil (MO) droplets followed by encapsulation with hydrocolloid gum Arabic (GA) and then homogenization using conventional method (GA‐VA/MO) and sonication (GA‐VA/MO‐S). The cloud stability, apparent viscosity, zeta‐potential (ζ), pH, total titratable acidity (TA), degree Brix, and antioxidant capacity tests were measured. The cloud stability of CMJs treated with GA‐VA/MO emulsion containing 3% and 5% (m/v) GA was significantly improved (p < .05) after 4 weeks of storage at 4°C