Fruits and vegetables are the part of healthy diet which are rich sources of phytochemicals as carotenoids, polyphenols, vitamins and minerals, besides presenting complex carbohydrates and fibers. Papaya (Carica papaya L.) fruit is usually consumed to prevent and manage constipation because it has laxative effect. To mask the typical flavour in papaya juice, blending of papaya-mango pulp is done and could be an economic requisite to utilize profitably. In order to reduce the postharvest losses in fruits and vegetables, fruit powders are made by dehydration technique. As papaya and mango are heat sensitive, sticky, viscous materials cannot be dried by spray drying, so foam mat drying is used. As a result of preliminary study, GMS (glycerol-mono stearate) had good foaming properties in these viscous pulps and the levels of foaming agent were optimized from the evaluation of foam density and expansion. GMS were used at 1, 2, 3 and 4% concentration, it was found that 4% level had higher foam expansion and lower foam density. Pulp concentration with 10˚ Brix with 4% GMS level were whipped for 10 min followed by drying at 50, 60 and 70˚C with 2 and 4mm foam thickness. The effect of drying rate of foamed blended pulp at 70˚C with 2mm foam thickness were high compared to 50 and 60˚C. Statistical analysis results showed that the logarithmic model has the best model with 4mm foam thickness provided the highest R² and the lowest RMSE at 60 and 70˚C temperatures and middle kuckuck model at 50˚C with 4mm foam thickness. Biochemical analysis of foam mat dried powder was studied. decrease in ascorbic acid, TSS, ß carotene whereas pH, acidity remains the same. Physicochemical analysis showed that bulk density in the range of 0.603 to 0.7533 g/cm³, absolute density (1.26 to 1.49 g/cm³), solubility (63.33 to 68.60%), rehydration ratio (6.4 to 6.6) and dehydration ratio (7.17 to 7.2) of foam mat dried blended powder.