Mango (MangiferaindicaL.) is a popular and economically important tropical fruit throughout the world due to its excellent nutritional composition, eating and visual qualities. However, the fruit is highly perishable and as a result high post-harvest losses continue to be reported especially in Africa. In order to address this problem, 4 concentrations of Aloe vera (AG) (0, 25, 50 and 75%) and chitosan (1%) were tested at two temperature levels (room temperature (15-220C) and 130C) to determine their effect on the postharvest life of mango (var.’ngowe’). The experimental design was a 5 by 2 factorial experiment embedded in a complete randomized design with three replications. Data were recorded on weight loss, Total soluble solids,firmness and pHamong others.The results showed that at 13oC temperature, aloe concentrations significantly increased the shelf life evidenced by reduced percentage weight loss. Fruit firmness and totals soluble solids concentration and pH were also maintained for longer periods in these treatments.. Aloe vera gel as a coating and storage temperature of 13oC for maintaining quality of mango fruits hence reduced postharvest losses.