Four instrumented boxes of mangoes Mangifera indica L. cv. “Nam Dok Mai” were sent from Bangkok (Thailand) to Paris (France) without control of box position in aircrafts: two boxes by direct flight and two boxes by indirect flight. For each box, internal air temperature, external air temperature and relative humidity, surface temperature of two fruits were recorded throughout the supply chain from a packing house in Thailand to a storage room in France. A maximum fruit temperature of 33 °C (transport from an orchad to the packing house) and a minimum fruit temperature of 8 °C (in a cold room of the logistic company after arrival to the airport in France via indirect flight) were observed. The slight temperature difference between the air and the fruit surface temperature (< 1 °C in average) for both direct and indirect flights leads to suppose that air was stagnant in the box and, thus conduction is the main heat transfer mode. Models of product temperature, mass loss, and peel color change during supply chain were developed. The numerical and the experimental values were in good agreement. These models have shown a capacity to predict the product mass loss and peel color evolution in function of a supply chain scenario.