Background: Employing natural substances as a natural antidiabetic remedy can be a favourable option for the general population due to its comparatively little adverse effects in comparison to manufactured medications. Aims: The objective of this study was to investigate the mechanisms by which yellow pumpkin (Cucurbita moschata D.) and leaves of mango arumanis (Mangifera indica L) work to reduce blood glucose levels, as well as the effects of food products processed using instant noodles from yellow pumpkin flour and infusions of mango Arumanis leaves. Method: The experimental research method involves conducting laboratory tests to identify the organoleptic characteristics and sucrose levels. The food laboratory at Makassar Health Polytechnic performed a sugar test and organoleptic qualities of Noodles were determined in the Faculty of Pharmacy at UMI. Result: The analysis of the sensory characteristics of noodles for each treatment revealed a predominantly pale colour. The results of Friedman's test for colour value reveal that there is a significant difference in the dosage of code Ds01q, Ds02w, DS03e, andDs04r for the colour of maize, as indicated by the p-value of 0.000, which is less than 0.05. Conclusion: The presence of Noodles products that utilise a blend of yellow pumpkin (Cucurbitamoschata D) and infusion of mango arumanis leaves (Mangifera indica L) is expected to effectively reduce blood glucose levels in patients with diabetes mellitus, while also having preventive properties against diabetes