Response surface methodology (RSM) was employed for the simultaneous analysis of fermentation conditions of temperature, pH and inoculum size on chemical characteristics such as ethanol, glycerol and volatile acidity, produced during mango wine production by Saccharomyces cerevisiae (var. bayanus). The experiments were carried out according to the central composite design to establish the optimum conditions for improving the quality of mango wine. The predicted values for optimisation process conditions were in good agreement with experimental data. The results showed that a satisfactory production of ethanol from the mango juice could be achieved reaching up to 10% (v/v), glycerol concentration is increased to 6.94 g L−1 and volatile acidity is minimised to 0.29 g L−1 at optimised fermentation conditions of temperature 22.5 °C, pH 3.8 and inoculum size 11.9%. Verification of the model indicated no difference between predicted and observed values. Sensory evaluation studies shown overall acceptance of mango wine with good quality.