Abstract: Three varieties of mango were selected to find out the physio-morphological and chemical compositional differences in the fruits. Amrapali possessed highest pulp with skin (87.12%) and lowest stone (11.88%) but the fresh fruit weight was minimum (221.33 g). The variety of Bishawanath had the highest fresh weight (256.0 g) and stone (18.67%) and lowest in pulp with skin (81.33%), pulp stone ratio (4.4:1) and keeping quality (8.75 days). Keeping quality was maximum in Amrapali (12.5 days). Total sugar (26.85%), TSS (23.50%) and pH of pulp (6.0) were maximum in Amrapali, but Bishawanath showed maximum titratable acidity (0.87%) and Vitamin C (14.20 mg/100 g).So, Amrapali was superior in respect of all characters to other varieties.