Two different coatings were developed from the mucilage of Cactus and their effects were investigated on the quality and storability of mango fruits. The two experimental coatings were: Pure mucilage extracts (ME) and Mucilage extract mixed with 5ml glycerol (MEG) which served as plasticizer. The following parameters were measured : Weight loss, ascorbic acid content, pH, firmness and microbial qualities. Four hundred and eighty (480) mango fruits of “Ogbomosho” variety were stored for seven weeks at an average temperature of 27±2°C and relative humidity55- 60% under Evaporative Coolant System(ECS) . Prior to storage, the mango samples were surface sterilized using 100mg/-1 sodium hypochlorite and arranged randomly into three treatments, the control (untreated) and two coating treatments. The overall result showed that Cactus mucilage is effective in extending the shelf-life of mango fruits when compared to untreated in the order, MEG>ME>Control. Result revealed that coating hindered the growth of microorganisms significantly (P<0.05)