Mango fruit consumers often confuse to select exact fruits from markets. A study was conducted to analyze the physical quality and biochemical componentsat different stages ofmango cultivar "Amrapali".The study was conducted at the postharvest laboratory, Department of Horticulture, PSTU during the period from January to December 2015. Stage-1 was marked when the peel color was dark olive green and turning toyellow at the seedand the subsequent maturity stages determined at 2-days intervals as stage-2 was olive, stage-3 was apple green, stage-4 was brown, stage-5 was saddle brown and stage-6 was dark golden rod in color. At each maturity stages, physical (peel color, firmness and weight loss) and biochemical (anthocyanin content, titratable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar and total sugar) maturity indices were determined. The pH (4.54), anthocyanine content (430 mg/100 g), TSS (24.33%), reducing sugar (7.56%), non-reducing sugar (5.84%) and total sugar (13.40%) were significantly highest at stage-6 (dark golden rod colour). The titratable acidity (0.30%) and ascorbic acid (25.29 mg/100 g) were significantly highest at stage-1 (dark olive green). Firmness decreased gradually with the advancement of maturation and flesh color turned dark olive green to dark golden rod. Total soluble solids were increased while TA was gradually decreased with increase of maturity. Dark olive greencolour stage (stage-1) is suitable for harvesting and transportation due to highest physical qualityand dark golden rod colour stage(stage-6) is suitable for consumption due to highest biochemical composition.