‎ Physicochemical, microbiological and sensory properties of low fat ‎probiotic yoghurt fortified with mango pulp powder were investigated. ‎Mango pulp powder was added at ratios of 1, 2 and 3 %. Yoghurt ‎treatments were analyzed when fresh and after 5, 10 and 15 days of storage ‎at 5 ± 1˚C. Fortification of low fat yoghurt with mango pulp powder ‎increased the total solids, protein, ash, pH, dietary fiber, viscosity, phenolic ‎contents and antioxidant activity. Increments were proportional to the ‎mango pulp powder fortification concentration. On the other hand, the ‎acidity and synersis decreased with the increase of the added mango pulp ‎fiber. Fortification of low fat yoghurt with mango pulp powder improved ‎the viability of Streptococcus thermophiles, Lactobacillus acidophilus and ‎Bifidobacterium bifidum and this improvement was proportional to the ‎concentration of mango pulp powder. Low fat yoghurt made with added of ‎‎3% of mango pulp powder achieved the highest scores for sensory ‎properties, compared to other treatments. It could be concluded that mango ‎pulp powder can be used at a rate of 3% as a source of bioactive ‎components and dietary fiber in making of low fat yoghurt, which enhanced ‎its physicochemical, microbiological, antioxidant and sensory properties. ‎