The drying of the Mandacaru fruit constitutes an alternative way to reduce loss during the harvest and consequently minimize its waste. The aim of this study was to characterize physico-chemically the mandacaru fruit in natura and dehydrated in an oven with air circulation using three drying temperatures (40, 50 and 60 ºC), in relation to the water content, water activity, pH, acidity and phenolic compounds. In order to describe the dryings, three empirical mathematical models were used (Henderson e Pabis, Midilli and Page). The Midilli model presented the best statistical indicators, adjusting to the experimental data. The fruit in natura presented a water content of 82.75%, water activity of 0.986, titratable acidity of 0.18%, pH 4.35 and phenolic compounds of 28.35mg/100g. The parameters of L color, a*, b*, H* and C* were equal to 59.84; 0.08; 5.72 ± 0.06; 89.25 ± 0.08; 5.72 ± 0.06, respectively. The physicochemical compounds of the fruit were influenced by the drying, in which the water content was 10.83; 8.31 and 7.56%; the water activity was 3.99; 3.24 and 2.40 to the temperatures of 40, 50 and 60 ºC, respectively. The highest temperature provided a better removal of water in the product during the drying. Titratable acidity of 0.41; 4.86 and 4.98%, pH 4.76; 4.86 and 4.98 and phenolic compounds of 252.26; 156.53 and 196.10 mg/100g the L parameters (19.72; 23.41 and 26.15), a* (3.13; 1.31 and 1.30), b* (7.31; 6.53 and 9.14), H* (66.79; 78.69 and 81.92) and C* (7.95; 6.95 and 9.23) to the temperatures of 40, 50 and 60 ºC, respectively. The fruit presented high nutritional value and potential for the full technological use, mainly for industry, being able to be used to the elaboration of new products.