Ethiopia harvests mangoes in large quantities, yet it can still be difficult to store them properly to extend their shelf life. If not adequately dried and stored, this results in significant losses in mango fruit, leading to both financial losses and environmental contamination. Raw mangoes were sliced into three different thicknesses 0.3 mm, 6 mm and 0.9 cm, and dried at different temperatures 50 °C, 60 °C, 70 °C, 80 °C, and 90 °C with a drying air velocity of 3 m/s for the experimental study. The usual oven conditions were used for the drying process. Furthermore, mathematical modeling was done using the Newton, Page, Modified Page, Henderson-Pabis, Wang, and Singh models, which gave rise to a thorough grasp of the procedure. Fitting and analyzing the drying parameters was done with these models. With a high coefficient of determination (R2) that was almost one and lower mean bias error, root mean square error, and X2 values that were almost zero, the page model was determined to be the best fitting model for drying mango slices. A notable rise in effective moisture diffusivity was observed until the optimum temperature was attained, as evidenced by the effective moisture diffusivity coefficients rising from 1.92 to 4.72 cm2/s when the temperature went from 50 °C to 80 °C. With a 3 mm slice thickness and a 3 m/s air velocity, the maximum effective diffusivity value was discovered at 80 °C, indicating that 80 °C is the ideal drying temperature for mango.