Volatile components of African mango were isolated by vacuum distillation and fractionation on silica gel or by trapping on Tenax GC. Analysis by combined GC-MS led to several compounds identified for the first time. Presence in the extract of isolongifolene, eremophilene (17%), and components related to bicyclogermacrene showed the variability of the volatile fraction of mango varieties. Some of these compounds, as well as A-3 carene, may be typical of local varieties. The African mango studied is also characterized by presence of free acids: acetic (0.7%), butyric (6%) and hexanoic (5%); and ethyl 3-hydroxybutyrate (5%). These compounds are part of the contribution of lipid metabolism to aroma of mango fruit.