Thermotherapy, especially hot water dipping (HWD) is widely used in many countries for insect and decay control in mangoes. Physiological and biochemical behaviour of fruit under HWD (47±1 ◦C/20 min, 53±1 ◦C/5 min) in packaged ‘White Sukkary'; (49±1 ◦C/30 min, 53±1 ◦C/8 min) in non-packaged ‘zebda' and Ca(NO₃)₂ (4 and 6% /15min) in both cultivars during shelf life period was investigated. Overall valuable effect of 53±1 ◦C/5 min or 8min HWD or 6% Ca(NO₃)₂ on ripening acceleration and improvement was observed. In general, carotene content in peel was associated with up-regulation of catalase (CAT) activity under 53±1 ◦C/5 min or 8 min HWD or 6% Ca(NO₃)₂ treated fruit. 47(49) ±1 ◦C/ 20-30 min treatment alleviated peroxidase (POX) activity in peel and juice of both cultivars. Weight loose % and vitamin C (VC) values were maintained only with 6% Ca(NO₃)₂ treated fruit. HWD down-regulated Ascorbic acid oxidase activity (ASAO) compared to calcium treatments and control. High calcium content in peel or bulb was significantly correlated with fruit firmness only in ‘Zebda' fruit. Also, SSC, TA%, reducing sugars and free phenols levels were estimated. Finally, using of HWD 53±1 ◦C/5 or 8 min or Ca(NO₃)₂ /6% treatments to accelerate and improve quality in ‘White Sukkary'  and ‘Zebda' fruit in spite of synthetic ripening stimulators can be recommended.