Abstract:Mango jiaosu was prepared from three kinds of mangoes，namely ′Jinhuang mango′，′Keitt mango′and ′Red Ivory mango′. The effect of different mango varieties on the quality of mango jiaosu was investigated by determining the sensory score，soluble solid content，pH，the contents of total acids，reducing sugar，total phenols，and superoxide dismutase（SOD）activity during fermentation. The results showed that the quality of mango jiaosu was the best after 72 h fermentation according to the index changes in the fermentation process of three groups of mango jiaosu. The sensory score（92），soluble solid content（8%），reducing sugar content（1.51 mg/mL），total phenol content（0.308 mg/mL）and SOD activity（36.6 U/mL）of the mango jiaosu produced by ′Jinhuang mango′ were all the best at 72 h fermentation compared with those of ′Keitt mango′ and′Red Ivory mango′.Therefore，′Jinhuang mango′was the best raw material for preparing mango jiaosu.