Two mango varieties namely Kent and Neohera(NE1) were subjected to analysis and jam wasrnmanufactured. Mango pulp was extracted and cooked using pan kettles, and then sugar, citricrnacid, commercial pectin, and sodium benzoate were added during cooking. Mango jams werernpacked into glass jars then stored at room temperature (30Â±5ÂºC), refrigerator (5Â±2ÂºC) and deeprnfreezer (-18ÂºC) for four months.rnThe results revealed that Kent mango had the highest pulp content (72.9%) its pulp had thernhighest total soluble solids (17.0Â°Brix), highest acidity (0.56%) and lowest pH (3.54) while NE1rnMango had high reducing sugars (2.59%) and total sugars (10.85%). Mango jams were preparedrnand analyzed for physicochemical, microbial and sensory parameters at 30 days storage intervalrnfor 120 days. The sensory evaluation of mango jams tested at zero time (fresh) showed thatrnNeohera(NE1) jam was superior in color and flavor, while Kent jam was superior in consistencyrnand overall acceptability.rnThe organoleptic composition of the two mango jams compared to the commercial jam showedrnthat the kent mango jams are comparable to the highest quality jam in Ethiopia and better thanrnthe other imported commercial jam. No detectable yeast, mold and negligible total viable countrnwere observed in all mango jam samples during storage period. A statistical model was used tornoptimize the factor levels for highest acceptability to produce Kent mango jam.rnKeywords: Jam, Mango, Optimization, Production.