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Low-fat mango yoghurt was enriched with calcium lactate, an ionizable source of calcium, prior to fermentation. The calcium lactate fortified yoghurt mix was observed to be heat labile. For this reason the calcium lactate was added following pasteurization. Calcium lactate fortification had no influence on the flavor and microstructure of yoghurt up to 50 mg calcium / 100 ml of yoghurt mix level of fortification. Also calcium lactate addition at this level produced a calcium-fortified yoghurt which compared favorably (in physical and rheological properties) with the non-fortified yogurt. Effect of calcium enrichment on mango yoghurt microstructure was studied using florescent microscopy and no significant difference in fat globule size distribution was observed. However rheological measurements revealed higher viscosity of calcium-fortified yoghurt compared to that of control. Also water holding capacity of calcium fortified fruit yogurt was observed to be significantly higher than the control sample. It is concluded that calcium lactate has a positive influence on the rheological properties of yoghurt.