ABSTRACTA continuous pasteurized‐refrigerated process was developed for mango slices in aluminum laminate and transparent boil in bag pouches (17 × 15 × 2.5 cm) and compared to slices in 1/2 pint jars. The effect of pack composition, geometry, and process time at 98°C upon enzyme and microbial activity was determined. A 24‐wk storage study monitored by periodic instrumental and sensory evaluations indicated better quality retention at 2 and 10°C than at 20°C. Product packed in aluminum laminate pouches or glass jars stored better than slices in transparent pouches. The retortable pouch served well even at abuse temperature, whereas the boil‐in‐bag has only short term (< 5 months) refrigerated storage capability.