In this study, drying rates and shrinkage curves of Amelie mango are established from 50 to 90 C and the temperature influence is investigated. Results show that drying rates are greatly influenced by drying air temperature and most of the drying process takes place during the falling drying rate period. From 50 to 90 C, drying kinetics are suitably fitted both by Page and Henderson-Pabis models. Drying rates of Amelie mango can be deduced from drying kinetics simulated by these models. Diffusivities identified in this range of temperature increase with increasing temperature and range from 2.12 x10-10 m²s-1 to 4.20 x10-9 m²s-1. An Arrhenius type of diffusivity law is established from drying data and the activation energy value is evaluated. The product shrinkage is not influenced by temperature and is best fitted by the linear model. The shrinkage coefficient is evaluated to 1.468.