Technical Abstract: Edible coatings may improve quality of fresh cut fruit by preventing moisture loss and decreasing gas exchange in storage. This study evaluated the effect of an antioxidant dip made of calcium ascorbate, citric acid and N-acetyl-L-cysteine, followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh cut mangoes stored at 5 °C for up to 20 d. A fourth treatment, only used in one of 4 experiments, consisted of chitosan. Treatments were applied on ‘Tommy Atkins’, ‘Kent’ and ‘Keitt’ mangoes harvested from Homestead (FL), and on imported store-bought mangoes. The antioxidant dips maintained the best visual quality in storage for all cultivars as indicated by higher b*, chroma, L*, and visual evaluation. The CMC coating maintained a similar visual quality, but carrageenan or chitosan decreased L* and b*. No treatment consistently maintained firmness for all the cultivars. Soluble solids content tended to vary depending on cultivars and ripeness of the fruit, but not due to treatment. The antioxidant treatment maintained higher titratable acidity for ‘Kent’ and ‘Keitt’, resulting in lower sensory sweetness ratings. This study with repeated experiments showed that calcium ascorbate with citric acid and N-acetyl-L-cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties, but firmness was maintained only for ‘Keitt’ mango slices.