The objective of this study was to investigate the effect of three drying temperatures (60, 70 and 80°C) on quality attributes of mango slices. The investigated quality attributes were: color change and rehydration ratio of dried mango slices. Result showed that drying temperatures had great effect on the quality attributes of mango slices. The color was measured from the surface and expressed in the Hunter L*a*b* system. Moreover, the total color change (?E), chroma (color saturation), hue angle and browning index (BI) were determined. L* and b* parameters were found to decrease as affected by drying temperature and drying time, whereas a* parameter increases. Results also indicated that drying time has significant effect on color change and rehydration ratio. The lowest total color change and highest rehydration ratio were obtained at drying air temperature of 80°C then 70°C and finally 60°C with drying time of 3,5 and 7 hours, respectively. In contrast to common practice, drying at elevated air temperature (80°C), instead of 60°C for a longer time, was optimal, since significant color changes of mango slices were not observed. Moreover, at increased temperature, drying time was considerably shortened from about 7 h to 3h, resulting in significant extension of drying capacity.