Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Ammonium oxalate soluble pectin (ASP) did not exhibit a regular pattern. Average molecular weight (MW) of all soluble pectins decreased as the mangoes matured to the overripe stages. Between the half-ripe and ripe stages, average MW decreased significantly in both WSP and ASP. Average MW values for HSP declined gradually as maturation proceeded.