The use of natural preservatives for storing of fresh fruits is a time demanding approach to healthier and more sustainable food processing. The present study was undertaken to investigate the different natural preservatives effect for maintaining quality and enhancing shelf life of mango during storage. Fully mature, uniform size mango fruits of two selected varieties (Langra and Himsagar) were collected and was treated with different natural preservatives viz., aloe vera gel 25%, aloe vera gel 50%, moringa leaf extract, pomegranate peel extract and hot water. The two factor-experiments were laid out in a completely randomized design with three replications. Results demonstrated that different natural preservatives significantly (p≤‌0.05) influenced the quality and shelf life of mango compared to untreated fruits. Between two tested variety, variety Langra exhibited better performance in respect of all studied parameters compared to Himsagar. Among the natural preservative treatments, moringa leaf extract showed superior performance followed by pomegranate peel extract. The highest firmness (7.046 N), pH value (7.323), titratable acidity (0.2867%), vitamin C content (33.62 mg 100 g¹) and shelf life (18.33 days) were recorded from the 'Langra' variety when treated with moringa leaf extract. In addition, minimum weight loss (3.373%) and the lowest percentage of disease incidence (17.41%) were also noted in 'Langra' variety while treated with moringa leaf extract. So, the result suggests that moringa leaf extract could be an excellent alternative of chemical preservatives for maintaining fruit quality, delaying decay percentage and increase shelf life of mango during storage.