In the present study skim milk based mango shake was developed using two varieties separately, viz. Dashahri and Safeda. The skim milk mango shake was prepared by incorporating mango pulp into the skim milk in the following ratios, i.e. 2:3, 1:1, 3:2. Sensory evaluation by trained panel members was conducted to determine the most acceptable product base on colour, taste, aroma and mouth-feel. Fuzzy logic analysis was employed to evaluate and analyze the sensory scores of the various mango shake developed and rank the samples according to their sensory qualities. Fuzzy analysis showed higher acceptance for the S4 prepared using safeda mango and skim milk in the ratio of 2:3 whereas the least preference was observed for S3 which was prepared using Dashahri and skim milk in the ratio of 3:2 The quality properties was also ranked in the order mouthfeel>taste>colour>aroma determining mouth-feel as the most important attribute followed by taste whereas least preference was given to aroma.
