Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition of 15% mango peel powder. The peak viscosity of rice starch showed a reducing trend when more mango peel powder was added, and the breakdown value reduced and then increased. In addition, the setback value of the two starches were both reduced significantly. Enthalpy values of gelatinization and retrogradation were reduced for both starches, and the downward extents of transmittance and sedimentation rate during storage were also reduced. The color change of both starches during storage was also reduced, and gel hardness of corn starch was decreased with the addition of mango peel powder. These results suggest that adding mango peel powder could impact the gelatinization property of starch, although the influencing trend vary with starch species. It could however effectively inhibit starch retrogradation for both corn and rice starches.