Introduction – Mexico is one of the leading producers and exporters of mangoes worldwide. Nevertheless, local producers' selection and breeding practices have resulted in the development of varieties not cultivated commercially. However, the sensory value of these varieties has meant they have been preserved and are produced on a smaller scale. This study evaluated morphological and physicochemical changes of four varieties cultivated in Chiapas, 'Ataulfo', 'Manililla', 'Oro' and 'Tommy Atkins'. Materials and methods – The physicochemical (moisture, ash, proteins, total soluble solids, pH, and titratable acidity) and morphological changes during the ripening of mango from Chiapas, Mexico, were described according to the IPGRI guide. The study was conducted using a completely random design in a factorial scheme, the first factor variety ('Ataulfo', 'Manililla', 'Tommy Atkins' and 'Oro') and the second maturity stage (physiological and consumption maturity). Results and discussion – The average weights of ripe fruits were 252, 185, 269 and 653 g, for 'Ataulfo', 'Manililla', 'Oro' and 'Tommy Atkins', respectively, while their pulp content was 82, 77, 73, and 84%. 'Ataulfo' contained the highest total soluble solids (21%), followed by 'Tommy Atkins' (18%), 'Manililla' (16%) and 'Oro' (13%). Conclusion – The mango varieties named 'Ataulfo' and 'Tommy Atkins' have been found to have better pulp quality (% of fruit, °Brix), making them ideal for commercial use. On the other hand, the varieties 'Manililla' and 'Oro' have a desirable proportion of pulp and peel, making them suitable for use in the concentrate and beverage industries.