Abstract: In this study, to address the problems of low purity and high glycemic index of mango powder with maltodextrin addition, frozen crushed mango pulp was taken as the raw material, with maltodextrin and soybean fiber being added respectively, to investigate the effects of soybean fiber on the quality of vacuum freeze-dried mango powder.It was found that the addition of soybean fiber could reduce the moisture content of mango powder from 11.69% to 5.77%, and effectively reduce its hygroscopicity. The glass transition temperatures of mango powder with 3% and 4% soybean fiber added were 24.40 ℃ and 31.17 ℃, which could achieve the same dispersion effect when 20%~40% maltodextrin was added. The L^* value of pure mango powder was 68.55, and the L^* of mango powder after adding soybean fiber increased greatly, and the color was improved; the sensory score of mango powder after adding soybean fiber was 38.95~43.42, which was improved compared with that of the mango powder with maltodextrin added; the sourness, bitterness, and freshness of the mango powder with soybean fiber added were weaker, and the organoleptic quality was better than that of the mango powder with maltodextrin added. In summary, the addition of soybean fiber is conducive to improving the quality of mango powder, of which the overall quality of vacuum freeze-dried mango powder with 3% soybean fiber is the best. This study demonstrates that substituting 20%-40% maltodextrin with 3%-4% soybean fiber as an anti-caking agent in mango powder production effectively addresses two key limitations: the elevated glycemic index associated with maltodextrin and the reduced product purity caused by excessive additive quantities. By developing a natural, health-oriented anti-caking agent for mango powder processing, this research establishes a theoretical foundation for optimizing the production of nutritionally balanced, high-quality mango powder, thereby advancing the development of functional fruit-based food ingredients.