Mature green mangos cv. Van Dyke were harvested in the Frutol orchard located in El Espi- nal, Tolima department. Average climatic conditions were: 29° C temperature, 431 m.a.s.l. altitude, 70% relative humidity (RH) and 1.368 mm/year rainfall. Fruit was graded by sanity and maturity after being harvested and then treated with 0, 10, 15 and 20% (W/V) calcium chloride solution at room tempera- ture and then stored at 12° C, 85-90% RH for 10, 20 and 30 days with complementary 5-day maturation at 18° C and 70% RH. It was found that 10% CaCl 2 extended the shelf-life of the fruit, allowing fruits to ripen after storage. 15% and 20% CaCl 2 concentra- tions were harmful, since they impeded maturation. It was found that there was a direct correlation bet- ween calcium content in the exocarp and calcium content in the fruit's mesocarp. This ratio was lineal. Weight losses were inversely proportional to calcium content in the pulp. It was also found that the com- bination of an adequate storage temperature (12° C) and using 10% CaCl 2 allows post-harvest mango cv. Van Dyke shelf-life to become extended, reducing the fruits' ripening speed.