Among several biodegradable coatings used to extend the shelf life of fresh fruits, those that can be obtained from Moringa oleifera stand out due to their extraordinary biochemical, antibacterial and antifungal properties. Another aspect is their constitution which is composed of proteins, lipids, carbohydrates, carotenoids, vitamins, minerals and natural bioactive compounds, that can be applied for the development of functional foods due to their nutritional and pharmaceutical properties. The objective of this study was to evaluate the effect of bio-based coating produced from different concentrations of Moringa oleifera seed oil added to cassava starch in the postharvest conservation of Tommy atkins mango fruits. The bio-based coating was applied to mango fruits stored at room temperature (27 °C) for 15 days. Mangoes were submitted to the following treatments: moringa oil (Moringa oleifera) in 4 concentrations: 0.5% (v/v) + cassava starch; 1% (v/v) + cassava starch; 1.5% (v/v) + cassava starch and a control treatment without coating (0%), during 15 days of storage (0, 3, 6, 9, 12 and 15 days), adding up to 24 treatments with three replications. The application of moringa-oil-based coating prolonged the postharvest shelf life of the Tommy atkins mango by maintaining the physicochemical and physical properties during 12 days of storage at room temperature when compared to control treatment. M. oleifera oil-based coatings delayed the degradation of the pigments, making the bio-coated fruits gain shine and remain with it