Mango (Mangifera indica L.) is a widespread crop that is affected by many factors that promote deterioration and limit its shelf life. This study aims to evaluate the effect of hexanal treatment and cold storage conditions on mango quality and postharvest losses. Mangoes var "Kent" were harvested from a commercial orchard located in Korhogo in the northern area of Ivory Coast. The fruit was then dipped in an aqueous hexanal formulation and stored at a cold temperature (13 ºC) before ripening at laboratory temperature (30 °C). Their quality was assessed during storage and after ripening. The results showed that hexanal reduced postharvest losses by 22.85% and spoilage by 12% after four weeks of cold storage. Furthermore, the results revealed that hexanal treatment increased fruit firmness and ascorbic acid content compared to control fruit. However, there was no difference in soluble solids content, titratable acidity, pH, dry matter, and colour between treated and control fruit. Sensory analysis showed that hexanal treatment improved some sensory descriptors such as overall likeability, chewiness, sweetness, and colour of the mango flesh. Therefore, our study suggests that postharvest dipping of mangoes in the hexanal solution, combined with cold storage conditions, extends the shelf life of the fruit while maintaining or even improving its organoleptic features.