The study was conducted to investigate the effect of foaming process parameters i.e. concentration of foaming agent and whipping time on development of foamed mango pulp. Glycerol Mono Stearate (GMS) and Methyl Cellulose (MC) were used as foaming agents to develop mango foam from mango pulp. The concentration of MC was kept constant i.e. 0.5% while GMS was added at different concentration of 2, 3 and 4%. The mixture of mango pulp and foaming agents were blended by using hand blender at constant speed and whipped for 1, 2 and 3 min. After formation of the foams, their foaming characteristics such as foam expansion (FE) and foam density (FD) were determined. Design Expert software was used to design the experiment and analyze the results by response surface methodology. Central composite rotatable design was used with two input variables (GMS concentration and whipping time). Second order polynomial equations were developed for predicting FE and FD. The GMS concentration (%) and Whipping Time (min) influenced foaming characteristics of foamed mango pulp. Foam expansion increased as the concentration of GMS was increased, until maximum value was obtained at around 3% of GMS concentration for 2 min whipping time. However, FE decreased with further increase in the GMS concentration beyond 3% level. The optimum conditions i.e. GMS concentration (2.92%) and whipping time (2.07 min) achieved the numerical and graphical optimization for maximum FE and minimum FD. The desirability of 1.00 was obtained at this optimum level.