Mango (Mangifera indica) fruits are consumed, among other reasons, for their pleasant flavour. They are rich sources of vitamins A, B6 and C. Mango fruits are being increasingly processed into products such as dried mango slices (chips). These products have longer shelflife and, therefore, assure all year round availability of mango in different forms. The stage of ripening of mango fruits influences consumer acceptability. This is because it affects the physico-chemical characteristics of the mango fruit. In order to produce mango chips of acceptable quality, determination of the most appropriate stage of ripening of fruits for chip production should be known. This study was, therefore, carried out to determine the effect of stage of ripening of Keitt mango fruits on eating quality of its derivative chips. Some physico-chemical changes occurring in fruits were monitored during ripening. The results showed that there were significant increases (P