Impact of ripeness on drying characteristics of mango was studied by considering different zones on the fruit. For each zone, ripeness was estimated by total soluble solids/acidity ratio, colour and texture of fruit flesh. For each state of ripeness, drying curves and time-temperature curves were established both in forced and natural convection. Mass diffusivity (estimated by considering two diffusion regions), thermal diffusivity and drying rates were deduced from these drying curves by considering product shrinkage. Results showed that the time required to reduce moisture content to any given level depended on the ripeness state, being highest for unripe samples and lowest for ripe samples. At each drying moment, temperature of ripe sample was higher than that of unripe sample. Mass diffusivity, thermal diffusivity and drying rates strongly increased with ripeness state. At 60 C, unripe and ripe …