Abstract: Scope for producing ethanol from the surplus and non-attractive mango (Mangifera indica) fruits was investigated. Six varieties of mango that are abundantly occurring in the region were selected for the study and the physico-chemical properties of mango was evaluated. The mango juice from selected varieties contained 18-20% Total Soluble Solids (TSS) and 5-18.5% of reducing sugars. Finally 8.5-10% (w/v) of ethanol was obtained from the fermentations which were conducted without adding any nutrients. The fermentation was completed within 72 h in all variety juices. Fermentation process optimized and pH 5.0, 30°C temperature, 3% (v/v) inoculum density and 3 days incubation was found be good for maximal ethanol production from mango juice.