During fruit development, bagging protects fruit from biotic stress and improves quality without reducing yield. Hence, this study investigates the impact of bagging on mango cv. BARI Aam 7, focusing on quality and storage life. Employing a Randomized Complete Block Design, fruits were bagged at marble-sized stage using brown paper (T1), white paper (T2), polythene (T3), and no bag (T0) as control. Brown paper bags significantly enhanced fruit retention (90.33%) and weight (349.70g), with increased length (11.23 cm) and diameter (7.26 cm). Fruits of brown paper-bagged exhibited higher citric acid (0.49-0.35%) and β-carotene (158.87-535.00 µg/100 g). White paper bags yielded elevated ascorbic acid, total soluble solids, and sugars. Brown paper bags extended shelf life up to 12 days, surpassing polythene bag (8 days) and control (10 days). Sensory evaluation favored brown paper-bagged fruits. Overall, Brown paper bagging shows promise for enhancing mango quality, being cost-effective, and prolonging storage life.