This study was conducted to evaluate the quality of five different mango squashes available in Lahore market. Physiochemical characteristics including moisture, ash, total carbohydrates, total solids, total soluble solids (TSS), pH, acidity, total sugars and ascorbic acid contents were evaluated. The results showed that there were significant differences among squashes of all brands for physio-chemical parameters. Sample (S3) showed the highest TSS, total sugar, total carbohydrate and total solids. The value of TSS of S4 and S5 were not according to Pakistan Standard Specification for fruit squashes. The squashes which possessed higher value of total sugar, total carbohydrates and total solids contained high pulp content and exhibited better quality. Sample (S2) exhibited the highest ascorbic acid contents. The organoleptic evaluation was done for color, taste and flavor. The results showed significant difference in color of different brands but taste and flavor of different brands exhibited non significant differences from each other. Two samples (S2 and S3) were better than other three but all the mango squashes were acceptable regarding organoleptic quality.