The yellow mangosteen (Garcinia xanthochymus) known as fake mangosteen is a fruit considered cathartic, the pulp concentrates yellow pigments, which associated with the Greek yogurt forms a functional food. At present, consumers are increasingly interested in health food, so from this point of view, the purpose of this work was to harness bioactive components of mangosteen jelly for the development of Greek yogurt. The physical and chemical characteristics were determined such as: pH, total solids, moisture and water activity in fresh pulp. Three concentrations of yogurt with (F1=5, F2=10 and F3=15% milk powder respectively) were developed, the percentage of mangosteen jelly was maintained at 15% for the three formulations. After that the microbiological were analyzed such as: total of coliforms, thermotolerant followed by the sensorial test: regarding the aroma, color, consistency, taste, global acceptance and purchase intention. The results demonstrate that the physical and chemical characterization of the fresh pulp of the false mangosteen were: pH = 2,4; Solubles soluble = 10oB, Humidity 87.09% and water activity of 0.984. None of the three formulations developed were outside the standard established by the Brazilian legislation in the microbiological analysis. The sensorial analysis indicated that the yogurt added of mangosteen pulp has presented greater acceptability (88.83%) and acceptance (7.95). The results of ANOVA indicated that there was a statistically significant difference between the samples analyzed in relation to the three formulations (pulp and jelly). Also for each attribute the formulations did not present significant differences (P> 0.05), except in the flavor attribute which F1 differed from F3. In the intent-to-purchase test more than 65% stated that they certainly and probably would buy the product. Therefore, the formulations were in the standards required by the legislation so they were produced under adequate hygienic conditions and could be consumed without risks by the judges