The pulsed vacuum osmotic dehydration of mango slices was studied using a 2(5-1) fractional factorial design. The process responses were water loss, solids gain, water activity, and the effective diffusivities of the water or solids. Statistical analyses revealed that temperature and solution concentration were significant for all the responses studied. Vacuum time was significant for solids gain and the effective diffusivity of water. Diffusion coefficients were determined using an analytical solution of Fick's unidirectional diffusion equation for flat plates, showing a good fit to the experimental data. Osmotic recirculation and vacuum pressure had no effect on any of the responses studied.251017691777