Six mango varieties (Guiqi Mang, Tainong Mang, Guifei Mang, Jinhuang Mang, Ivory Mang, and Jade Mang) mainly planted in Baise were selected as the research objects, and 22 quality indicators (including appearance quality, internal quality.) were analyzed. The results indicated that the coefficient of variation for indexes such as single fruit weight and fruit shape index exceeded 10% among different varieties in appearance quality. For intrinsic quality, Guiqi mango performed optimally in sweetness-related indexes (TSS, total sugar, soluble sugar) and flavor coordination (solid-acid ratio, sugar-acid ratio), with the highest Vc content reaching 36.6 mg/100 g, while Tainong mango had the lowest Vc content at 28.7 mg/100 g. Yumang mango had the highest contents of phenolic substances (4.33 mg/100 g) and flavonoids (1.12 mg/100 g). Guifei mango and Yumang mango had relatively high protein contents, both at 1.0 g/100 g. Further analysis indicated that there existed both relative independence and close correlation among multiple quality index variables of mango. The 5 principal components extracted by principal component analysis accounted for 100% of the information of the above indexes, and the comprehensive quality ranking was as follows: Yumang mango>Guiqi mango>Tainong mango>Xiangya mango>Guifei mango>Jinhuang mango. Systematic clustering classified the 22 quality indexes into 3 categories: bioactive components (e.g., vitamins, flavonoids), fruit flavor characteristics (e.g., sugar-acid related indexes), and mineral elements (e.g., potassium, calcium). The results revealed the characteristic differences in fruit quality among the main mango varieties in Baise, and suggested that principal component analysis and systematic clustering analysis could be applied to simplify the evaluation of mango fruit quality.