The seasonal production of mango fruit in Ethiopia has to be considered as an opportunity for thernutilization of the fruit. The objective of this research was to study the influence of processing onrnsome quality attributes of mango fruit leather developed from two fruit varieties namely, Keittrn(local mango) and Tommy Atkins (export standard mango). First, 3.2 kg of mango fruit from bothrnvarieties were allocated for the process to be peeled, cut, sliced into pieces and stones removed.rnMango puree was made using a food processor to obtain 1.65 kg puree. It was put in a beaker andrncovered with aluminum foil and then inserted into a water bath fitted with thermostat to control therntemperature. Additional ingredients of Honey, Ginger and Lemon Juice were added and mixed. Inrnorder to cook and shorten the drying time, the mixture was heated at three different temperatures,rn600C, 700C and 800C whilst being continuously stirred. The puree mixture was poured onto therntrays to an approximate thickness of 0.64 cm. The trays containing the puree were placed in arndrying oven. Oven drying was conducted for 8 h and finally 0.52 kg of mango leather was obtained.rnDrying experiment was also undertaken using convective hot air dryer to minimize the drying timernof the fruit leather using a similar procedure. A minimum drying time of 4 h was achieved in arnconvective hot air dryer for Keitt mango fruit leather at 800C with 0.4 g/cm2 puree load. The majorrnfactors considered to have an effect on the leather quality were drying temperatures of 600C, 700Crnand 800C, puree load of 0.4 g/cm2 and 0.6 g/cm2 and fruit variety. The developed leather underwentrnphysico-chemical, textural, microbiological and sensory analysis. The data obtained was analyzedrnusing SPSS version 17 statistical software. The result indicated that 70.3 % of moisture lossrnresulted in the drying process. The viscosity of the mango puree was found to be dependent onrnheating temperature. As the temperature increased, the viscosity of the puree first decreased andrnthen increased within the range of temperature 25.1 to 70.0 0C. The texture analysis result of thernfinal mango leather showed that 4 sheets and 5 sheets of leather with 5mm and 6mm thickness,rnrespectively, were found to be suitable for a single bite. The results of the proximate analysis forrnboth varieties of mango fruit leather indicated that the processing affected the nutritionalrncomposition of the fruit leather. The vitamin C content was also found to be dependent on allrndrying temperature, puree load and fruit variety. The vitamin C content of the Keitt mango leatherrn(26.93%) is greater than that of Tommy Atkins mango leather (22.71%). When compared to thernfresh puree mix, the Keitt mango leather is decreased by 39.66% and that of the Tommy Atkinsrnmango leather is decreased by 57.82%. The result of microbiological analysis for yeast, coliform,rnxirnfecal coliform, E.coli, and Shigella species was found to be safe (