Mango is one of potentially export fruit, in particular gedong mango. However, mango often decrease in quality during export process because of its limited shelf life. This study was aimed to prolong the shelf life of the mango. Coating process in the mango along with controlled atmosphere and low temperature was expected to prolong the shelf life of the mango. There was Jive parameter used in this study, which were coating with carnauba wax, wrapped with PE (polyethylene) plastic, wrapped with PP (polypropylene) plastic, without coating and wrapping, and Control (without controlled atmosphere). All treatment except Control were placed at controlled atmosphere of 3%-5% 02 and 5%40% CO2 combine with temperature of 15°C. The quality parameters of the mango were observed until six weeks. As the result, carnauba coated mango gave the highest acceptance value. The carnauba coating method could pretend the quality of the mango as seen in the acceptance test toward the panelist after 25 days. During the storage the skin colour tends to change from green to yellow, while the flesh change from yellowish become yellow. The texture decreased significantly from 34,866 kgf become 7,027 kgf at the end of storage as well as total acid and water content. In contrast, total soluble solid tend to increase along with the time of storage.