Moringa leaves powder was added during the manufacture of probiotic yoghurt at level (0.5%) before pasteurization. Three probiotic yoghurt treatments were prepared as follows: yoghurt without moringa served as control (T₁), yoghurt + moringa (T₂) and yoghurt + moringa + 10% mango pulp (T₃). Yoghurt were inoculated with 2% lactic acid bacteria (LAB) and 2% L. acidophilus and incubated at 42°C until complete coagulation (pH 4.8), then stored at 5°C up to 14 days. Chemical, microbiological and sensory properties of the produced yoghurt were carried out. The level of 0.5% moringa was found to be the best ratio. The results showed that pH values and moisture content (%) decreased during storage period for all treatments, while the values of titratable acidity, total solids (%), protein content (%), fat content (%), antioxidant activity and total phenolic content were increased and the treatments (T₂ and T₃) had values greater than control yoghurt (T₁). Microbiological analysis indicated that the addition of 0.5% moringa leaves powder and 0.5% moringa leaves powder +10% mango pulp stimulate the growth of LAB and probiotic culture (L. acidophilus). On the other hand Yeasts and moulds, Coliform and Sporeforming bacteria were not detected in all treatments up to the end of storage period. Moreover the addition of 0.5% moringa leaves powder + 10% mango pulp increased the acceptability of product more than the addition of moringa alone up to the 14^th day of storage at 5°C.