The influence of previous osmotic dehydration on drying of mango (Mangifera indica) fruit was studied. The fruit was dehydrated with 65% sacarose solution at 30-degrees-C, for five hours. Kinetics of drying was conducted at 40, 50 and 60-degrees-C. Osmotic treatment decreased water contents down to 72%, while total sugar content was increased up to 21%. Drying rates were reduced by previous osmotic treatment, Kinetics of drying were correlated by experimental equations of X/Xo = Ae(-Bt) type.294637642