Fruit juices are considered as the most consumed non-alcoholic beverages throughout the world to all age groups. Mango is one of popular fruit can be available in fresh and packed form. In absence of good manufacturing practice, however, the nutritional richness of fruit juices makes the product good medium for microbial growth, vehicle of food borne pathogens and associated complications. The objective of this study was to compare bacteriological profile of locally prepared fresh and packed mango juices and assess the hygienic conditions of the fruit juice available in Bahir Dar town. A cross sectional study was conducted from April to June 2014 in Bahir Dar town. A total 30 samples (15 fresh and 15 commercially packed mango juices) were collected in aseptic manner and kept in ice box and transported to Bahir Dar University microbiology laboratory. Finally, the samples were appropriately diluted and inoculated on plat count agar to determine aerobic mesophilic bacteria, on Violet Red Bile Agar (VRBA) to determine total and fecal coliform count and on Mannitol salt agar to determine total staphylococcal count. E. coli were also isolated and identified. Data were collected to assessed source of fruit and processing of fruit juices by structured questionnaire and observation. The mean Aerobic mesophilic counts (CFU/ml) of fresh and packed juices were 6.73 and 6.69 log cfu/ ml, respectively. The Total coliform count of fresh mango juices (3.39 log cfu/ml) is higher than (2.65 log cfu/ml) packed mango juices (p = 0.03). The mean Staphylococcus aureus fresh juices (3.10 log cfu/ml) were higher than packed mango juices (2.04 log cfu/ml) (p = 0.01). The mean value of fecal coliform in fresh juices was 2.12 log cfu /ml but no fecal coliform in packed mango juice. Three (20%) of the sample were positive for E. coli, while packed mango juices were safe from E. coli. Both type of juices grouped under acidic food but packed mango juices (pH = 4.03) were more acidic than fresh (pH = 3.89). From all the assessment, the study demonstrates that the quality of fresh and some packed mango juices was unsatisfactory and hence the products need to be microbiologically controlled in order to ensure the overall health safety. Key words: freshly; juice; packed; quality; safety; bacteria; contamination.