The implementation of complementary technologies such as osmotic dehydration and microwave as pre-treatments to the conventional drying process contributes to the development of new products and favors the decline of the physicochemical changes in the organoleptic and mango. The objective of this study was to evaluate the effect of osmotic dehydration with a solution at 65°Brix of 37 to 40°C for 60 min, treatment with microwave at 560 W for 7 min and combined as pre-treatments to drying flakes of handle to 70°C in an oven tray type and the sun. The samples of mango with 11 to 14°Brix and humidity 80% were sized to 1x1x0,4 cm. The weight loss and the drying time in the pre-treated showed significant differences (p 0,99) was adjusted for drying without pre-treatment and the model of Vermet et al. (R2 >0,99) for the pre-treated. The Deff for microwave and drying in an oven was higher. The flakes of handle pretreated with osmotic dehydration were the best preserved the appearance of the flakes of mango.