The mango milk powder (MMP) (Fig. 1) prepared was used for the present study. Standardization of spray drying process for mango milk powder was done with reference to optimum total solid concentration, inlet and outlet air temperature and speed atomization keeping the flow rate of the feed constant [1]. The ratio of mango (Totapari) pulp, pasteurized toned milk (Vita brand, 3% fat and 8.5% SNF) and refined cane sugar (ISI Mark) was kept constant at 30, 62 and 8%, respectively. Concentrated toned milk and one third of total sugar were preheated to 70–75 °C and double stage homogenized at 1000/500 psi. The homogenized mix was pasteurized followed by cooling to 20 °C and mixing of canned mango pulp with pasteurized formulation. This mixture was spray dried with operating conditions of 185 °C inlet air temperature and an outlet temperature objective of about 85 °C. The resulting product moisture content was about 2.15%. The atomizer speed of 15000 rpm was used to maintain a constant flow rate with droplet size of about 250 μm. Spray dried product was collected and dry blended with the remaining two thirds of powdered cane sugar. The resultant mango milk powder (MMP) blend was collected in polyethylene lined powder bags. The bags were closed and sealed with a minimum headspace, then allowed to cool at room temperature before refilling into the different packaging material used in the study. Samples of MMP were tested at regular intervals of every 2 months up to 8 months and thereafter at monthly intervals up to 12 months. Fresh samples of MMP and those stored in different packages were reconstituted with 4.5 times its weight of potable water in a mixer. Chemical analysis of MMB was carried out by the methods described [2] for total solids, crude fiber content, total sugar and vitamin C. Total soluble solids of MMB were detected by hand refractometer at 20±0.5 °C and viscosity was determined by a programmable coaxed cylinder viscometer with digital display (Controvac Rheomat 108 E/R Mettle Tolebo, Switzerland) with measuring system 1, 1 for MMB. Flow curve was obtained for shear at range of 100 to 1000 s−1 at 20 °C.MMPwas analyzed.Moisture by ISI [3]methods, titratable acidity by AOAC [4], total protein by micro-Kjeldahl methods by AOAC [5] and total ash and fat contents as per ISI methods were described [6].