Lacticaseibacillus　rhamnosus　is　a　strain　predominantly　used　for　juice　production　because　of　its　excellent　fermentation　characteristics　and　strong　acid　production　capacity.　However,　the　influence　of　L.　rhamnosus　on　the　quality　of　mango　juice　has　not　yet　been　determined.　Therefore,　the　effects　of　L.　rhamnosus　FJG1530　on　the　physicochemical　properties,　physiological　activity,　and　volatile　and　non-volatile　compounds　of　mango　juice　were　extensively　examined　in　this　study.　The　data　showed　that　L.　rhamnosus　FJG1530　possessed　strong　adaptability　to　mango　juice,　reducing　its　total　sugar　and　increasing　its　total　flavonoids.　L.　rhamnosus　FJG1530　fermentation　enhanced　the　ability　of　mango　juice　to　clear　the　free　radicals　ABTS　and　DPPH,　as　well　as　improving　the　inhibition　of　lipase　and　alpha-glucosidase.　In　addition,　L.　rhamnosus　FJG1530　treatment　improved　the　volatile　compounds　in　mango　juice,　especially　promoting　the　formation　of　acids　and　alcohols.　Simultaneously,　metabolomic　analysis　revealed　that　592　non-volatile　compounds　in　mango　juice　were　significantly　changed　by　L.　rhamnosus　FJG1530　fermentation,　with　413　dramatically　increased　and　179　significantly　decreased　metabolites.　This　study　demonstrates　that　the　fermentation　process　using　L.　rhamnosus　FJG1530　was　beneficial　for　ameliorating　the　quality　of　mango　juice.