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On regards to its composition, mango (Mangifera indica L.) is a fruit rich in dietary fiber, vitamins, minerals, phenols, carotenoids, tannins, organic acids, sugars and mangiferin, among other components that show nutraceutical and biological activity of interest for human health (Ribeiro & Schieber, 2010; Velderrain-Rodríguez et al., 2016). The products with added value derived from the fruit are diverse: juice, marmalade, nectar, pulp, pickles, snacks and fruit leathers (Jahurul et al., 2015; Dliveira et al., 2012). Fruit leathers are the result of processed products made of fruit pulp mixed together with food additives such as carbohydrates (glucose, sorbitol, maltodextrin, gum and pectin) and nutraceuticals compounds (inulin, calcium, vitamins). These compounds define the leather's instrinsic properties: taste, texture, flexibility, color, viscosity, among others (