The color, taste, odor, and volatile flavor compounds of four dried and preserved mango varieties (Jinhuang, Guiqi, Tainong, and Yumang) were examined using a colorimeter, an electronic tongue, an electronic nose, and gas chromatography-mass spectrometry. Preserved Jinhuang, Tainong, and Yumang mangoes retained their original color better than Guiqi mangoes, whereas in terms of flavor, dried Jinhuang, Tainong, Guiqi, and Yumang mangoes and preserved Guiqi mangoes were the best performers. Electronic nose analysis showed that preserved and dried Tainong mangoes retained the odor of the original fruit better than the others, followed by preserved and dried Yumang mangoes. The main volatile flavor components identified in fresh, preserved, and dried mangoes of the four varieties were alcohols, esters, ketones, alkanes, olefins, and aromatic hydrocarbons, among which olefin predominated. The relative olefin content of preserved and dried Yumang mangoes was higher than that of the others, at 81.09% and 77.52%, respectively. Preserved Jinhuang and Yumang mangoes and dried Jinhuang, Guiqi, and Yumang mangoes retained the volatile flavor components of the original fruit well. Considering the original flavor and quality of different varieties of preserved and dried mangoes, Yumang was the most suitable overall.