Mango fruit has a high nutritional value and health benefits due to the phytochemicals present in it. The present study gives information on the nutritional composition of mango fruit and the changes occurring during premature and mature phases of fruit. Three cultivars, Kesar, Alphonso and Rajapuri from Gujarat, Inida, were studied in unripe and ripe stages. Biochemical composition changes during ripening of the mango fruit (Mangifera indica L.) were evaluated. The studied parameters included pH, acidity (%), starch, total sugar (%), reducing sugar (%), non-reducing sugars (%), proteins, total phenols, dietary fibres, Sugar acid ratio. The result revealed that the pH, total sugars, reducing and non-reducing sugars, proteins, total phenol content, dietary fibre and sugar acid ratio increase in all varieties while titrable acidity and starch content decreased during ripening of mango fruit.