Mangoes (cv. ‘Cogshall’) were pureed, pasteurized, and fermented separately at 37℃ for 48 hr using lactic acid bacteria strains; Leuconostoc pseudomesenteroides 56 (LAB 56); Weissella cibaria 64 (LAB 64), and Lactobacillus plantarum 75 (LAB 75), stored for 7 days at 4℃, and were subjected to in vitro gastrointestinal digestion. Results showed that the LAB 75 survived in fermented and stored puree compared to others and increased the total phenol, antioxidant capacity, and inhibitory effect of α-glucosidase activity of mango puree. Fermentation by LAB 64 increased the mangiferin content, while LAB 64 and LAB 75, increased the gallocatechin, protocatechuic, vanillic, syringic, and ellagic acids content compared to the non-fermented and LAB 56. Mango puree fermented by LAB 56, LAB 75, and LAB 64 enhanced the antioxidant capacity of the dialysed fraction than the fraction of undigested puree. LAB 75 mango puree was strongly accepted (4.14) than the other treatments. Practical applications Mangoes are popularly consumed in Asian and African countries. Lactic fermentation of pasteurized mango puree using Lactobacillus plantarum (LAB 75) as the starter culture improved sensory properties, bio activities and improved the bioaccessibility of phenolic compounds. Thus, lactic acid bacteria LAB 75 fermented mango puree would be beneficial for commercialization in small-scale industries. [ABSTRACT FROM AUTHOR]