Mealybug (Drosicha stebbingi Green) is voracious pest of the mango orchards. It causes heavy quality losses and low production of mango fruit (Luhanga & Gwinner 1993). The research was conducted to control the pest. Isolation, purification and characterization of amylase from mango mealybug were performed. Amylolytic activity was 365U/ml in crude homogenate of D. stebbingi whereas in acetone precipitation sample activity was 680 U/ml. The optimum pH and temperature for amylase activity was 6.4 and 50-60 degrees C, respectively. However, amylase activity was maximum at 3% of substrate (starch) concentration. Enzymatic activity was inhibited by Pb2+, Na1+, Hg2+, Ni2+ and Cu2+ but Ca2+ enhanced the enzymatic activity. Natural plant extract like Datura (Datura alba), Neem (Azadirachta indica) and citrus (Citrus reticulata) inhibited the amylolytic activity. Molecular weight of amylase was 26 kDa measured by sodiumdodisylsulphate-polyacrylamide gel electrophorasis (SDS-PAGE). Purpose of the research was to evaluate the isolation, purification and biochemical characterization of the digestive enzyme of mango mealybug. The experiment provides better understanding about digestive physiology of mealybug for its efficient control. Biochemical characteristics of digestive amylolytic activity in adults of mango mealybug may open new horizons for its control.