Abstract: Due to the high perishability of minimally processed fruits, new technologies have been developed with the purpose of promoting their quality and conservation in a safe way, such as use of edible coatings based biopolymers and the pretreatment with organic acids. This study aimed to evaluate the physical-chemical and microbiological parameters of minimally processed mango (Mangifera indica L.) variety ‘Espada’ coated with alginate and pectin. Two filmogenic solutions were prepared: 1 % (w/v) alginate, 1.5 % (w/v) pectin and 2 % (w/v) alginate, 3 % (w/v) pectin, both with 5.5 % (w/v) of glycerol as a plasticizing agent, besides control group. Minimally processed mango was immersed in each filmogenic solution and in a calcium chloride and glycerol solutions with a previous treatment with 1 % (w/v) solution of ascorbic acid, dried for 24 h and stored under refrigeration at 8 ± 1 °C. Total soluble solids content, titratable acidity and reducing sugar content were analyzed every two days for 10 days of storage at 8 ± 1 °C. Microbiological quality was evaluated on the first and tenth day of processing in order to investigate the presence of Salmonella, thermotolerant coliform bacteria and psychotrophic bacteria. Fruits coated with biopolymers had lower total soluble solids content, titratable acidity and reducing sugar content as compared to the control group, and formulation containing 2 % (w/v) alginate, 3 % (w/v) pectin and 5.5 % (w/v) glycerol showed the best performance during storage. Microbiological analysis indicated that the product complies with the parameters required by the Brazilian legislation.