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Apple mango is an improved cultivar that has been widely adopted by farmers in Kenya for use in the fresh market and processing. However, its production and consumption are adversely affected by high postharvest losses, which result from the perishable nature of the fruit, especially during glut periods. This is partly due to limited availability of information on alternative product use. The aim of this study was to evaluate the impact of ripening stage and drying on the physico-chemical quality and sensory acceptability of Apple mango fruit grown in the upper Athi River region of Kenya. Moisture, crude ash, crude fibre, titratable acidity, total soluble solids, colour, total carotenoids and ascorbic acid of the unripe and ripe fresh mangoes were determined. Subsequent experiments involved drying of ripe and unripe mango cubes (8mm) in a windy oven (at 60°C) and, in parallel, drying of ripe mango puree (mixed with sucrose-glucose solution, citric acid and pectin) in a windy oven at three different temperatures (50, 60 and 70°C) which resulted in mango leathers. Analysis of total carotenoids, ascorbic acid content and colour was done for all dried samples, followed by sensory evaluation using the nine-point hedonic scale. The moisture content, crude ash and total soluble solids increased significantly (P Key words: Apple Mango, Drying, Ripening, Fruit Leather, Fruit Cubes, Physicochemical, Sensory, INTRODUCTION The mango fruit has great economic and nutritional importance around the world. In Kenya, mango fruit production increased approximately by 130% between 2000 and 2010 [1]. Alongside this, was [...]