The objectives of this study were to evaluate the physical and chemical characters of Parvin and Tommy Atkins mango varieties; and to determine the shelf life of"fruit rolls" developed with the ripe fruit using four.different concentrations of potassium sorbate (0.0%, 0.03%, 0.05% and 0.10%) to preserve the product. The mangoes were harvested at the Fortuna Experimental Substation on three different ocassions. The physical characteristics measured were texture, ascorbic acid, B-carotene and total sugar. The shelf life of the fruit roll was determined by the microbial stability and chemical analysis. The shelf life of the product was six month without refrigeration. The product treated with 0.03% of potassium sorbate was the favorite of the panelist.