Two different coatings were developed from the mucilage of Cactus and their effects were investigated on the microbial qualities of mango fruits. The two experimental coatings were: Pure mucilage extracts (ME) and Mucilage extract mixed with 5ml glycerol (MEG) which served as plasticizer. Samples of the mangoes were immersed into these coatings and they were stored for seven weeks at an average temperature of 27±2°C and relative humidity55-60% under Evaporative Coolant System(ECS) . The Cactus mucilage treatment of mangoes significantly attenuated the microbial growth on fruits compared to control. Concentration of yeast and mold was found to be decreased from 10.23log CFU g-1 to 0.34 log CFU g-1 (MEG) and 2.11log CFU g-1 (ME),also the concentration of aerobic Psychrotrophic bacteria was decreased from 23.56log CFU g-1 in control to 1.23 log CFU g-1 (MEG) and 5.30 log CFU g-1 (ME) mucilage treated fruits while the concentration of aerobic mesophilic bacteria was decreased from 20.84log CFU g-1 in control to 1.07 log CFU g-1 (MEG) and 3.12 log CFU g-1 (ME) mucilage treated fruits. The overall result showed that Cactus mucilage coating hindered the growth of microorganisms significantly (P<0.05) and extended the shelf-life of mango fruits when compared to untreated in the order, MEG>ME>Control.