The effect of pre-treatment on the grinding ability of dried mango (Mangifera indica var Kent) for powder production was studied. Grinding constants were determined as well as the grinding energy and the volume surface mean diameter of each sample. Kinetic models were developed to describe the grinding evolution of dried mango and the sigmoid-shaped curve of the grinding process. The grinding ability of dried mango chips, dried mango granules as well as osmodried mango chips and mango granules were compared by the grinding ability constants Kd obtained from kinetic models. Grinding ability increased with increase in Kd and the highest Kd value was obtained with osmodried mango granules. It was observed that the form and the osmodrying of mango has a significant influence on its grinding ability when dried (P < 0.05). A significant and negative correlation (P < 0.05) was observed between Kd and the Bond, Krick and Rittinger constants. (c) 2006 Elsevier Ltd. All rights reserved.