“Guiqi” mango fruit was used as the raw materials to explore the preservative effects of konjac glucomannan /nano-silica coating. A 3-variabel, 3-level orthogonal array design and factor analysis were employed to optimize the formulation of konjac glucomannan /nano-silica coating for mango fruit at 25 ℃. The effect of konjac glucomannan /nano-silica coating onΔΕ, weight loss, firmness, soluble solids content, pH, vitamin C was investigated during storage of mango fruit. Results indicated that the formula of konjac glucomannan /nano-silica coating was 8 g/L konjac glucomannan, 6 g/L nano-silica, 4 g/L glycerin. This coating putted off the respiratory climacteric of mango fruit, delayed mango fruit skin color changing, kept the weight loss under 10% and firmness above of 0.05 MPa. Soluble solids content, pH and vitamin C content still maintained a high content in the later stage of storage.