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The objectives of this study were to use the combining osmotic dehydration pre-treatment with freezing technique to improve the quality of frozen mangos. Based on mass transfer of mangos during osmotic dehydration, glucose was chosen as the osmotic agent and mangoes were osmosed in glucose solution at 30℃ for 60 min prior to freezing. The experiments indicated that the osmo-dehydrofrozen samples obtained much better results than that of the conventionally frozen samples with shorter freezing time, lower melting point and higher freezing rate. The quality assessment showed that the osmotic dehydration pretreatment significantly improved the quality attributes of frozen mango in terms of color, hardness, drip loss, vitamin C content and other physical properties compared to the untreated or the blanched ones. In addition, the osmo-dehydrofreezing could inhibit the polyphenol oxidase activity and improve the peroxidase activity.