Abstract:This study aimed to analyze the characteristics and differences of the soluble sugar content of the three main mango varieties （Tainong，Jinhuang，Guifei）in the main mango-producing areas （Hainan and Guangxi）.These varieties were used as experimental materials to determine the total soluble solid（TSS），total sugar，and sweetness of the fruit.High-performance liquid chromatography revealed that the soluble sugar content of the ripe mango fruit was mainly composed of sucrose，fructose and glucose.Among these sugars，sucrose was the most prominent，with an average amount of 79.07 mg/g FW.Among the three varieties，Tainong mango fruit was the sweetest and had the highest total sugar，sucrose，and fructose content.Jinhuang mango fruit had the highest glucose content，and Guifei mango fruit had the lowest TSS.The levels of sucrose and fructose in the mango fruits followed the order of Tainong>Jinhuang>Guifei（variety），and Hainan>Guangxi（origin）.Correlation analysis among the three soluble sugars revealed that sucrose and fructose were positively correlated with the sweetness of the fruit.Cluster analysis could divide the mango samples into sucrose accumulation，intermediate accumulation，and hexose（glucose and fructose）accumulation types.