Ripe pulps of two grafted and two ungrafted varieties of mango were characterized for their proximate composition and some biochemical and physicochemical properties. They were processed into jams, and their organoleptic properties were evaluated. The Améliorée variety was found to be highest in dry matter and total sugar content, compared with the other varieties. Starch and maltodextrin levels were virtually nil in the Keitt variety, but fluctuated between 0.8 and 1.1% in the other three varieties. Neutral detergent fiber content varied from 0.68% for Palmer to 1.09% for Mango, while pectin level was highest for Mango (1.51%) and lowest for Améliorée (0.92%). Cold water slurries containing about 10 % (dry weight) of pulp were found to be more viscous for the Keitt and Mango varieties than for the others, indicating greater pulp firmness. Mouthfeel, smell and color of jams were found to be the determining attributes for panelists' preference, while their firmness varied directly with pH and fiber content.