Pectins extracted from vallenato mango peel, under optimized conditions by conventional (CH) and microwave heating (MH) were compared. The peels were cut in sizes of 0.5 x 2 cm. A ratio of 1:10 of peel and nitric acid aqueous solution. The optimal yield by CH was 17.17% (80°C, 55.0 min, pH=2.0) with a degree of estefication (DE) of 83.3% and for MH was 14.84% (80°C, 500 W, 20.0 min, pH =1.5) with a DE of 74.3%. Glycosyl composition and glycosyl linkage was analyzed by GC/MS. Molecular-weight distribution was determined by HPSEC with light scattering detector. The galacturonic acid content was 14.4 and 13.5mol% for CH and MH, respectively, indicating a breakdown in the smooth region composed of homogalacturonan. Glucose concentration was higher for CH (57.1mol%) than for MH (42.5mol%). The content of Galactose was 23.5 vs. 13.2 mol% and for Arabinose was 14.6 vs. 13.2mol%, for MH and CH, respectively. The polymer showed low (<5 kDa) and medium (20 to 25 kD) molecular weight for CH and MH, respectively. The relative higher proportion of Arabinose, Galactose and Glucose compared with GalA suggests the presence of highly branched pectic polysaccharides and the rupture of Galacturonic linkages under hydrolysis conditions, evidenced by 4 linked Glucopyranosyl residue, Terminal Arabinofuranosyl residue,4 or 5 linked Arabinopyranosyl residue,Terminal Galactopyranosyl residue, 6 or 3 linked Galactopyranosyl residue. It is conclude that the pectin contains large amount of free neutral components, as monomeric sugars, and high molecular weight polysaccharides.