Mango (Mangifera indica) is one of the most delicious seasonal fruit, rich in nutrient with unique flavour, fragrance, and taste making it as a common ingredient in fruit based product. Nowadays many industries have been developing various type of mango flavoured product such as soft drink, ice-cream, jams, jellies, fruit cheese etc. In industry to enhance flavour and shelf life of mango fruit various flavouring agent and preservatives are added. Some common organic acid which naturally occur in fruit are also used to enhance flavour and shelf life of product. Generally citric acid is used but in this investigation mixtures of citric acid and malic acid have been used to enhance sensory attribute and shelf life of mango juice. Sensory analysis was done by 50 volunteer in which sensory attribute such as flavour, sweetness, sourness, overall taste, after taste sweetness and after taste sourness of the juice were evaluated and obtained data was analysed by SPSS software. Result revealed the F4 variant was mostly preferred by the volunteer. For shelf life analysis microbial load, total soluble solid and pH were analysed for four weeks. During this study it was observed that as the concentration of citric acid decreased in formulated variants microbial load has increased. Variant containing 90% citric acid and 10% malic acid was found to be best acidity regulator and variant having 80% citric and 20 % malic acid has best effect on maintaining total soluble solid concentration.