This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango juice. Eighteen samples from Mado, Julie and Kent mango varieties were produced using full factorial design. Quality parameters, sensory and microbial properties were determined. Variety and THT were significant for most notable variables considered except for some sensory properties. Juice of Julie had the highest vitamin C at 60s, while Mado were superior in virtually all other chemical parameters; having 31.93 – 49.97 µg/100g pro-vitamin A, 51.10 – 113 mg/100g total phenol, 25.60 – 81.40 mg/100g total flavonoid, 1.26 – 1.48 mg/L tannin and 12.60 – 13.60% °Brix. Microbial qualities were influenced by THT; with 60s long enough to achieve stable products. PCA cluster analysis further emphasized variety as the most quality-determining factor in mango juice.