Abstract: Crude peroxidase (POD) was extracted from unripe (UR), about to ripe (AR) and ripe (RP) mango (Mangifera indica) fruit pulp using a spectrophotometer and pyrogallol as the substrate. Peroxidase activity, the effect of pH and temperature on peroxidase activity and the kinetics of the fruit pulps were studied. The result showed that peroxidase activity was present in all the mango samples investigated. Peroxidase activity increased as the fruit pulp ripened and was highest in the ripe (RP) sample. Peroxidase enzyme exhibited maximum activity at pH 5.5, 6.0 and 6.5 for UR, AR and RP samples respectively.