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The aim of this study was to identify proteins associated with the chilling injury (CI) tolerance induced by hot water treatment (HWT) in ‘Keitt’ mango fruit. A comparative proteomic analysis was performed between fruit with HWT (46.1 °C, 90 min) and non-treated (Control) after cold storage (0 and 20 d at 5 °C) and ripening (7 d at 21 °C); the expression of genes encoding some selected proteins was analyzed by real-time PCR. Twenty-six proteins were differentially expressed after HWT, 36 after 20 days of cold storage and 33 after ripening. Polypeptides with higher accumulation in HWT fruit included eleven heat shock proteins (HSPs), eight enzymes of the energetic metabolism (ACO1, ACO2, GAPDH-1, GAPDH-2, ADH, SDH, ADK, and ACAA) and seven of the secondary metabolism (PAL, CHS, CHI, PDS, HPPD, IsoCH, and PPO), four antioxidant enzymes (CAT, POD, Prx, and APX,), four proteins involved in …