Abstract: Sun drying of 'Kitchiner', 'Alphonse' and 'Dibsha' mango (Mangifera indica, L.) cultivars grown in Darfur, Sudan was conducted to enhance durability, utilization of mango fruits and to reduce the cost of transportation and storage. Slices were soaked in cane-sugar, lime-juice and sodium chloride. Moisture content, pH, titratable acidity, total soluble solids and ascorbic acid were measured initially and every three months. After six months, sensory acceptance of dried slices was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Sugar and lime-juice were found good soaking solutions. Treated slices retained 53-78% of their original ascorbic acid after six months of storage. Panel test showed that dried slices of 'Kitchiner' were the most acceptable. Cane treated samples gave higher scores than lime or salt treated samples based on colour, flavour, taste and texture and is suggested as preservative material for mango slices.