Green mango fruits (Mangifera indica L.) cvs. (Ewais and Zebda) were harvested at proper stage of maturity. Fruits were ripened by acetylene gas and kept at 23°C + 1 and 85% RH+ 2 for 8 days (analyzed every 2 days) or stored at 14°C or 18°C and 85% + 2 RH for 3 weeks (analyzed weekly).  Ewais and Zebda mango fruits characteristics were monitored by analyzing peel and pulp colour (L*, a*, b*, a/b , La/b, hue angle (h°), chroma (C) and rating colour index),  total soluble solids, total acidity and fruit firmness (by instrumental measurements or by sensory evaluation).  a* value, La/b and hue of Ewais and Zebda (peel or pulp) proved to be credible and reliable criteria, due to their correlation coefficients (high negative or positive correlation between them and ripening parameters, a/b and La/b of peel and pulp).  According to correlation coefficients test, it was impossible to rely on both b* value and chroma of Zebda peel or pulp.  Firmness by hand (sensory evaluation) could be considered as a reliable and credible indicator for ripening progress of Ewais or Zebda mango fruits, because of its ability to evaluate firmness till the end of ripening stages, while instrumental methods could not read firmness at the final stages of ripening or directly before them. Results emphasized the benefit of sensory evaluation as an essential indicator for ripening progress of mango fruits.