Several cultivars of mango were screened for amylase activity. The cultivar 'Malda', which exhibited the maximum amylase activity was selected for isolation and purification of amylases Amylase activity was recorded in the supernatant following the treatment of juice with 37.5 percent (NH4)2 SO4 as a first step in purification. Further purification was done by column chromatographic procedure using Sephadex G-75. Studies on kinetics of amylase isolated from mango juice showed a pH optimum of 5.5; temperature optimum of 37°C and a Km value of 3.3, 10- g/ml. Molecular weight as determined by Sephadex G-200 chromatography, was of the order of 53, 000.