A purpose of the invention is to provide a mango flavor summer-heat removing fruit jelly preparation method, which comprises: A, preparing raw materials, wherein the raw materials comprise mango pulp, preserved fruit, honey, dried tangerine peel, donkey-hide gelatin, peppermint, tuckahoe, common yam rhizome, and water; B, juicing the mango pulp, filtering to obtain a mango juice, adding the preserved fruit to the remaining mango pulp, and soaking in the honey so as to be spare; C, crushing the dried tangerine peel, the tuckahoe and the common yam rhizome to achieve a particle size of 50-80 mesh, screening, adding the obtained powder to the mango juice, adding the donkey-hide gelatin and the water, decocting for 30-50 min with small fire while continuously stirring, adding the pulp obtained in the step B, adding the peppermint, covering, decocting for 10-15 min with small fire, stopping the heating, and cooling; D, pouring the mixture cooled to a room temperature into a concentration tank, and concentrating until the water content is 30-40%; and E, placing the concentrated liquid into a cold preservation cabinet, and carrying out cold preservation for 12 h at a temperature of 2-6 DEG C so as to be eaten. According to the present invention, the method is simple, and the prepared mango flavor summer-heat removing fruit jelly has advantages of rich nutrition, heat clearing, and summer-heat removing.