The mango fruit (Mangifera indica L.) is one of the most popular fruits in the world. Producers and traders face losses of about 30-50% after harvest. Therefore, proper storage becomes crucial to maintain the quality, freshness, and delay spoilage of mangoes. This investigation was conducted to assess the influence of Arabic gum (10% and 15%), paraffin liquid (75% and 100%), and jojoba oil (75% and 100%) on the physicochemical quality of mango fruits, specifically the "Kensington Pride" variety, under cold storage conditions (10°C ± 1 and 80% RH). The physicochemical properties were determined at zero storage time and then selected weekly until the fifth week of the storage period. All treatments resulted in decreased fruit decay and weight loss percentage, while maintaining fruit firmness, acidity, and ascorbic acid levels. These positive outcomes were observed in relation to the different concentrations. Based on this study, it is preferable to coat "Kensington Pride" mangoes with 100% jojoba oil or 100% paraffin liquid for an extended storage period with minimal loss in fruit quality