Wine is an alcoholic beverage produced by fermentation of fruit juices using wine yeast. Because of the natural nutritional balance, grapes are the first choices for wine making. However, the seasonality, accessibility, abundance, and expensiveness of grapes, it is required to search substitute fruit for wine production. This study aimed to examine the effects of mango variety (Tommy, Kent, and Keitt), fermentation time (6, 10 and 14 days) and fermentation temperatures (20 and 25 °C) on the quality characteristics of pumpkin and mekimeqo fortified mango wine. The experimental design employed factorial layout with triplications (n=3) for each treatment combinations. Results showed that variety, fermentation temperature, and time significantly (p<0.05) influenced the physicochemical, functional and sensory properties of the wine. Tommy exhibits the highest total soluble solids (17.17°Brix) and vitamin c (37.45 mg/100 mL), while Kent records the highest total phenolic content (36.06 mg/100 mL) and juice yield (699 mL/kg). Keitt, on the other hand, has the lowest pH (3.92). The wine were analyzed for alcohol content, pH, residual TSS, titratable acidity, total phenolic contents, vitamin c and color. It were found that higher fermentation temperatures and longer periods increase yeast metabolic activity, leading to increased alcohol and acid production. This decreases sugar levels and lowers the pH of wine. These conditions also decrease vitamin c and TPC concentrations because of degrade, consumed by yeast and oxidations. The highest alcohol content was found in Tommy (7.2%) fermented at 25 °C for 14 days, while, the lowest (3.1%) was found at Keitt variety fermented for 6 days at 20 °C conditions. Notably, the vitamin C and TPC concentrations in all three-mango varieties exceeded those in the control wine made from grapes. Specifically, Tommy fermented at 20 °C for 6 days had the highest vitamin C concentration, while Kent fermented under the same conditions showed the highest TPC, suggesting that mango-based wines may provide greater functional benefits from a health perspective. The study analyzed wine sensory characteristics, revealing pumpkin and mekimeko mango wine to have similar characteristics to a reference grape wine. The panelists preferred a Tommy wine fermented at 20°C for 14 days, and recommended TT1t3 and KT1t3 separately for wine preparation. The reasons are low-temperature fermentation retain aromatic compounds, while longer fermentation allow more interaction between yeast and sugars, resulting in additional flavor compounds, compared to high-temperature fermentation and short fermentation time. Keywords: fermentation, fortification, mango, variety, pumpkin, temperature, time, wine