Six mango cultivars, namely Oliveira-Neto, Bourbon, Brasil, Extrema, Haden, and Imperial, were treated by immersion in hot water during 30 minutes at 50°C and 10 minutes at 55°C, to verify: 1) fruit reaction to heat; and, 2) anthracnosis (Colletotrichum gloeosporioides Penz) control. Fruits were not altered by treatments, resulting in very good anthracnosis control for the six cultivars for fruits matured at ambient.