Abstract: Mango pericarp was treated by hot air drying,far infrared drying and microwave drying, and the effects of different drying methods on the physico-chemical properties of mango pericarp were studied. The results indicated that microwave-dried mango peel was better than hot-air drying and far infrared drying in dry base moisture content decreasing degree and drying rate, but worse in rehydration The effects of three drying methods on pericarp color, total polyphenols, total flavonoids and pigment contents were different. The principal component analysis of dried mango peel in shrinkage rate, rehydration, color, total polyphenols, total flavonoids and pigment contents showed that the comprehensive score of principal component of far infrared dried peel was the highest, thus this drying method was the most suitable for drying mango pericarp.