Technical Abstract: A modified atmosphere package (MAP) was designed to optimize the quality and shelf-life of fresh-cut ‘Kent’ mango during exposure to common retail display conditions. The synergism between the MAP system and an antioxidant treatment (calcium ascorbate and citric acid) was also investigated. Mango slices in trays covered with polyvinylchloride (PVC) film were flushed with N2 to obtain an initial atmosphere of 2 kPa O2 and stored at 5 or 15 °C for 10 or 5 days, respectively. Overall sensory quality, firmness, composition, and microbial load were evaluated daily. The MAP system maintained an O2 concentration of 5-6 and 4 kPa at 5 and 15 °C, respectively; however, the CO2 concentrations were 6-8 and 16-18 kPa. The high CO2 at 15 °C resulted in softer slices compared to samples stored in air. Fresh-cut ‘Kent’ mango slices treated with the antioxidant solution had better visual quality and the shelf-life was extended by 1 d at 15 ºC and by 2 d at 5 ºC compared to non-treated fruit. Storage at 5 °C resulted in loss of characteristic mango aroma and development of a plastic-like odor, most likely due to the interaction between the film and the aroma volatiles, suggesting that the type of film used was not suitable for use in a MAP system for fresh-cut mango. The development of a polymeric film with a higher CO2/O2 permeability ratio would most likely enhance the positive effect of MAP on fresh-cut mango when exposed to high temperatures during retail display.