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The component that makes the food "functional" can be either an essential macronutrient, if it has specific physiological effects or an essential micronutrient if its intake is over and above the daily recommendations. Urbanization in the Indian scenario has increased the demand of refined processed food products. The alternative approach in the present investigation had considered for the formulation of high fiber functional jam considering mango as intense flavoring and fruit ingredient. The drying behavior study for the slices, shreds and carrot residues indicated that the dehydration took place in the falling rate period and Page model explained effectively the kinetics of moisture loss. The fiber rich carrot (FRC) (15.31±1.12%) was found to have the insignificant effect on the sensory parameters and results as fiber source for the manufacture of high fiber mango jam.