Guava (Psidium guajava L.) leaves are an underutilized source of bioactive compounds with potential for incorporation into value-added functional foods. The present study aimed to develop and standardize guava leaf gummies incorporating mint leaf extract and to assess their sensory quality, nutritional and bioactive characteristics, and storage stability. The formulation was prepared with different proportions of guava leaf extract and mint leaf extract. The sensory evaluation was carried out using a 9-point hedonic scale. The formulation T3 with 40 per cent guava leaf extract, 10 per cent mint leaf extract and 50 per cent other ingredients received the highest score for appearance, colour, flavor, texture, taste and overall acceptability with the highest total sensory score of 46.86. This selected formulation was then kept for a period of two months of storage. The product was reasonably acceptable. Moisture content increased from 15.68 to 16.26% but total sugar decreased from 57.64 to 56.87 g. The total phenolic content was reduced from 55.80 to 55.17 μg GAE/mg, total flavonoid content from 35.78 to 35.22 μg QE/mg and total antioxidant activity from 32.57 to 31.95 mg AAE/g, showing a relatively good retention of bioactive constituents. The mineral contents also showed different levels of reduction during storage. Microbial counts increased with storage to reach 1.28 × 105 cfu/g for bacteria, 2.3 × 103 cfu/g for yeast and 0.33 × 103 cfu/g for fungi at two months. However, the study has revealed the potential of using guava leaf extract in a sensory acceptable gummy formulation, with T3 having positive sensory characteristics and satisfactory nutritional, bioactive and storage stability.