Mango peels have been found to have a considerable amount of pectin. The objective of the current research was to explore the feasibility of utilizing mango peels as fermentation medium to produce pectinase using fungi isolated from natural resources. Fungal strains were isolated from decaying fruits and grown in Czapek agar supplemented with pectin. Among these isolates, Isolate 2 gave the highest pectinase production rate which was later identified to be Penicillum sp. strains through microscopic examinations. This isolate was further used with three different fermentation media for submerged fermentation. The fermentation media are: T1a defined medium, T2mango peel powder, T36% mango peel powder plus 1% commercial pectin. Highest pectinase activity was achieved with T3 fermentation medium. Nevertheless, such difference does not exist between T1 and T2 (P<0.05). This suggests that mango peel can be used as an alternative base material in submerged fermentation media for pectinase production. To enhance pectinase production, it is further recommended that the mango peel powder be supplemented with small amount of pectin when used as base material in the medium.