In the Brazilian semiarid northeastern region there are ideal conditions for the caprine farming, offering income resources for many family based producers. The derived products of the goat milk have gained more space into the market, excelling for their dietary quality and high nutritional value. Besides cheese and sweet products, the yogurt production is rentable. The use of fruit pulp, like mango, is a way of aggregating value and diversifying them. Furthermore, there is the possibility of enrichning with functional food, like the inulin. Taking that into consideration, it was reported and characterized the physicochemical properties of the mango-flavored prebiotic yogurt, made from goat milk. In order to do that, it was characterized 4 kinds of yogurt differentiated by the concentration of goat milk (F1>F2>F3>F4), mango pulp and inulin (F2<F3<F4). The following fluxogram was observed: pasteurization of the powder milk mixture, sugar, inulin and goat milk (90ºC/ 15 min.); cooling (42ºC); fermentation with lactic culture (Streptococcus termophilluse and Lactobacillus bulgaricus, by 42ºC/ 6 hours); cooling and additioning of mango pulp; homogenization; packaging and storing (4ºC). Relevant differences were verified (p<0,05) in all formulations. The additioning of mango pulp (liquid and pasty consistency) provoked the augment of the values of dry extracts (12,49-16,30%), pH (4,22-4,50) and water activity (0,95-0,98), with the reducing of acidity (12,49-16,30%). The proportions of the mineral content (0,65-1,07%), proteins (2,93-3,50%) and lactose (2,81-3,45%) appeared more significantly in the formulation with major quantity of goat milk, showing considerable concentrations of nutrients in its composition and better physicochemical properties. It was verified that the development of functional mango yogurt made from goat milk, may be a viable option for commercialization and increase of income for the independent producers. The analyzed products showed expressive physicochemical properties, making possible a more frequently usage of the goat milk as outstandig raw material.