Different approaches have been used to prevent food microbiology contamination. A basic requirement is the maintenance of the natural food properties. High hydrostatic pressure (HHP) may efficiently eliminate microorganisms and has been applied at food industry as it conserves the product organoleptic characteristics. This work evaluates HHP as a tropical fruit pulp decontamination strategy, starting with papaya (Carica papaya L.) and mango (Mangifera indica L.). Fruits from the local market were washed with water and sodium hypochlorite solution. The pulp was liquefied and submitted to different pressure values, from 150 to 400 MPa for 5 minutes at room temperate (25-30 ^oC). Pressurization was carried out in the absence of air bubbles in a BeCu piston-cylinder cell and a calibrated mechanical manometer was used to measure the applied pressure. Aliquots were stored at 4 and 28 ^oC followed by physical-chemical and microbiological analyses on a weekly basis. Titratable acidity, pH, vitamin C and ^oBRIX analysis were performed. Non pressurized pulp was used as a control. HHP at 400 MPa for 5 minutes was sufficient to reduce microorganism contamination level in the pulp according the Brazilian current law, up to 28 days at both 28 and 4 ^oC. Non treated pulp became more acidic during the experiment period and the pressure treatment preserved the natural characteristic of the fruit. Also, the ^oBRIX did not change after piezotreatment. Even though pressurization leads to a decrease in vitamin C content, it was smaller than observed after pasteurization, as compared to the literature. Similarly to the control, ß -carotene content decreased after treatment and was proportional with storage time. In conclusion, HHP of 400 MPa for 5 min was efficient for mango and papaya pulp processing. Additional analyzes, as organoleptic characteristics must be performed. Thus, HHP represent an attractive approach for the pulp fruit-processing industry, leading to a more natural and safe food.