Mango fruit undergoes rapid metabolic changes following harvest that decrease quality, limit shelf life and marketability. In a completely randomized design experiment, the effect of 2% ascorbic acid (AA) and 1% procyanidin (PN) postharvest dipping either alone or in combination on quality changes of ‘Sensation’ mangoes were evaluated during ripening at ambient (23±1 ^oC and 60–70% RH) for 10 days. AA and PN treated fruit retained higher green color, firmness, titratable acidity (TA) and membrane stability index (MSI) but lower total soluble solids (TSS), TSS/TA ratio and weight loss than control during ripening. Total phenol (TPC) and total flavonoid (TFC) contents in peel and pulp showed different changes pattern during ripening but were higher in treated fruit than control. DPPH radical scavenging capacity (RSC) in peel increased with fluctuations and was higher in treated fruit than control after 3 and 6 days. In pulp, RSC increased during ripening and was higher in treated fruit than control after 10 days. Vitamin C decreased during ripening and was not affected by treatments. Changes in degradative enzymes (polygalacturonase (PG), xylanase and α-amylase) and oxidative enzymes (Polyphenoloxidase (PPO) and peroxidase (POD)) activities in peel and pulp were evaluated in relation to fruit quality. It is concluded that postharvest dipping in 2% AA or 1% PN delayed ripening and retained quality of ‘Sensation’ mangoes via inhibiting degradative enzymes and enhancing fruit antioxidant system.