The production of mango powder by spray drying and cast-tape drying, with and without the addition of malto-dextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, different from the spherical structures showed by powders produced by spray drying. Cast-tape drying process resulted in powders with bulk densities of 0.8 g cm(-3) (with maltodextrin) and 0.7 g cm(-3) (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm(-3)). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 mu m of carotenoid g(-1) of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suitable procedure for the production of mango powders and allows producing powders from whole fruit pulp, without the addition of maltodextrin. (C) 2016 Elsevier B.V. All rights reserved.