The trend for healthy and ready to use products has contributed to the increasing consumer demand for fruit juices.Pasteurized mango purée is used as an ingredient for a ready-to-drink juice formulation.Emerging technologies have been investigated to replace or complement conventional alternatives employed in food processing aiming at yielding better products.High Hydrostatic Pressure (HHP) is a technology that can achieve these goals,destroying food-borne pathogens and inactivating enzymes,while minimizing loss of sensory and nutritional product quality.However it is important to investigate the effect of the HHP treatment on bioactive compounds.