The attempt has been made to develop the suitable quick freezing technique for Alphonso mango slices. Due to abundant production Alphonso mango during season major produce get lost due to improper preservation technique so to avoid the losses and available during off season for further product preparation like icecream, sweet dessert, yogurts etc. need to focus on simple, easy and quick freezing done using liquid nitrogen. Present study standardize period of immersion in liquid nitrogen for uniform freezing of slices. The product was subjected to organoleptic evaluation, physicochemical and microbiological tests at 30 days intervals. During storage study it was found that the frozen mango slices kept in 400 gauge LDPE bags kept in deep freezer at minus twenty degree Celsius was acceptable up to 60 days.