Fruits and fruit products are the enigma of food in modern society. Fresh fruits are perishablernand have limited shelf life. To prolong shelf life, various processing and preservation methodsrnsuch as drying, chemical treatments and various packaging methods are used. Spray drying ofrnmango and banana pulp into powder is a challenging operation, mainly due to heat sensitive andrnhygroscopic nature of the fruits. Identification of the optimum inlet temperature and flow rate isrncrucial for proper drying to produce powders using spray driers. This study was conducted usingrna laboratory scale mini spray dryer to develop mango and banana powders and evaluate theirrnsensory qualities. The improved mango (Tommy) variety was obtained from Upper Awash AgroindustryrnEnterprise and the local Arbaminch mango and banana were purchased from the localrnmarket in Addis Ababa. The experiments on spray drying and product quality analysis wererncarried out in the Food Engineering laboratory of the Department of Chemical Engineering,rnAddis Ababa University. Laboratory analysis of the proximate composition was conducted at thernEthiopian Health and Nutrition Research Institute (EHNRI). The development of mango andrnbanana powders involved: cleaning, peeling, stone removal, chopping, pulping, dilution,rnfiltration and spray drying. Feed flow rate and inlet temperature were varied at 3.6 and 4.5rnml/min (12 and 15 % of pump rate) and 200,210Â°C for mango powder and 3.6 and 4.5 ml/min(12rnand 15 % of pump rate) and 170,180Â°C for banana powder, respectively. Physico-chemicalrnproperties of the fruits were determined. The mango and banana powders were analyzed forrnbulk density, particle size, residual moisture content, soluble solids, protein content, fat content,rncrude fiber content and, vitamin C. Sensory evaluation was conducted for both mango andrnbanana powders. The collected data were subjected to analysis of variance using statistical softrnware SPSS version 17. The inlet temperature and flow rate were found to have significant effectrn(P< 0.05) on the yield, moisture, solubility and bulk density of mango and banana powders. Asrninlet temperature increased from 2000 C to 210 0 C for mango pulp and from 170 0 C to 180 0Crnfor banana pulp and flow rate from 3.6 and 4.5 ml/min(12 and 15 % 0f pump rate) , the mangornand banana powder yield decreased 24.5 g to 20 g and from 12.5g to 10.35g ,respectively.rnSensory evaluation results showed that 75% of the panelists preferred the mango powderrnproduced at inlet temperature of 200oC and 3.6 ml/min flow rate(12% of pump rate), whilernxiiirn62.5% of them preferred the banana powder manufactured at 170 oC and 3.6 ml/min flowrnrate(12% of pump rate). Processingrnof mango and banana fruits using spray dryer is capable of producing powder that retainsrnnutritional values, colour, and aroma and is suitable for commercialization. This study clearlyrnindicated that especially there is an opportunity for mango powder production in the country.rnBased on the findings, an economically feasible processing technology for mango powderrnproduction has been suggested.rnKey words: Banana; Mango Powder; Quality; Sensory Evaluation; Spray drying