The cajá-manga (Spondias dulcis) is an exotic fruit originating from the Polynesian Islands, and is cultivated mainly in the North and Northeast of Brazil in domestic orchards. The shelf-life of cajá-manga is limited, thus there is a need to increase its shelf life, and consequently reduce post-harvest losses and damages. Therefore, the present work aimed at lyophilization of cajá-manga pulp using different types of carrier agents: maltodextrin, gum arabic and modified starch. The concentrations defined were 5%, 15% and 25% for each carrier agent. Lyophilization was performed in a L101 model freeze drier, and lasted approximately 48 hours. The powders obtained from lyophilization drying were analyzed for hygroscopicity, bulk density, solubility and humidity. A factorial experiment was performed using the Tukey test at 5% confidence level (p≤0.05). The factors concentration and carrier had significant differences for humidity, hygroscopicity and solubility, for apparent density the means did not present significant differences between them. The lyophilized powder presented good solubility, with 96.33% being the most used with 25% gum arabic and low values ​​of apparent density (0.09g / cm³), humidity (2.78% with the carrier starch modified in the concentration of 25%) and hygroscopicity (11.30% as the lowest value found using the 5% modified starch carrier). Therefore, lyophilization was effective and the modified starch and gum arabic were more efficient when compared to maltodextrin, because they presented lower values ​​of humidity and hygroscopicity and higher values ​​of solubility.