The time-intensity analysis is the determination of time duration, speed and intensity perceived by assessors, in relation to a single stimulus, associating human perception with computer resources, also being called dynamic temporal analysis. This method is generally used to assess the sensory characteristics such as sweetness and bitterness in products containing sweeteners in their formulation. The objective of this study was to evaluate the characteristic fruit flavor intensity of solid mixture powder for mango refreshments containing sweeteners in the composition. Eight commercial samples of different brands of solid mixture powder for mango refreshments were analyzed which were acquired from supermarkets in Campinas, São Paulo, Brazil. The samples were prepared according to the manufacturers' recommendations and served to the judges in disposable plastic cups encoded with three digit numbers. Twelve selected and trained assessors participated in the time-intensity analysis. Intensity references for "strong" and "weak" mango flavor were used in the training of the assessors to formation of sensory memory with the usage of the intensity scale. The time-intensity data collection was performed using the Time-intensity of Flavors and Tastes (TIAFT) software. The results showed that sample 3 presented a higher Imax value (7.85), but did not differ statistically from samples 2, 4, 5, 6 and 8 (p>0.05). Samples 1 and 7 containing the lowest amounts of aspartame showed the values of Imax (6.61 and 6.77 respectively) significantly lower in mango flavor (p <0.05). Based on the results acquired, it is possible to conclude that the solid mixture powder mango refreshments with a higher amount of aspartame in the composition, even containing sucrose or other sweeteners, obtained a higher maximum intensity of mango flavor, probably because this sweetener intensifies the fruit flavor.