Mango is the third most important fruit in the tropics due to its nutritional properties and delicious flavor. The fruit is exceptionally perishable due to its climacteric nature, which decreases the quality and shelf-life. Preserving fruit quality and preventing losses during postharvest is one of the critical solutions in sustaining human dietary demands. Postharvest treatments such as 1-Methylcyclopropene, edible coatings, and hot water treatment have shown to be effective in preserving fruit quality. However, developing environmental-friendly postharvest technologies that ensure the safety of consumers remains a challenge. Gaseous ozone, controlled atmosphere (CA), and pulsed electric field (PEF) are some of the emerging technologies with great potential for the mango fruit industry. The use of such technologies has been demonstrated to be effective in maintaining the sensory, nutritional, and physicochemical quality of the mango fruit. However, the mode of action of the emerging technologies is not yet understood. This review provides of an overview of various postharvest techniques used to preserve mango fruit quality. The potential of the emerging postharvest technologies to maintain mango fruit quality during storage and shelf-life is also discussed.