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Mango peel pectin (MPP) of eight cultivars obtained from different growth regions (China, Thailand, Vietnam, Burma and Australia) exhibit significant different recovery yield and characteristics of structure, emulsifying and rheology. Among the 12 MPP samples, Golek cultivar from Bruma (GoBP) showed the highest galacturonic acid (GalA) content (80.63%), methyl-esterification degree (DM) (71.80%) and average molecular weight (AMW) (1589 kDa). The thermal analysis showed that the endothermic peak of pectin may related to its degree of methoxylation (DM), and highly branched side chains may enhance its thermal stability. The emulsifying properties of MPP were assessed by surface tension, ξ-potential, droplet size and microscope observation, showing that GuCP-stabilized emulsion appears to be more stable. As for the rheological behavior, most pectin samples exhibited shear-thinning behaviors and …