Humans eat plant components known as root crops. This study aimed to determine the level of acceptability of sweet and sour tugi as pastillas. The researchers used a Completely Randomized Design (CRD) with three treatments and three replications per treatment. Based on the findings, scrutinizing further on the sensory mean ratings of the evaluator, the increase in the measurements of mango as an additive ingredient in the production of pastillas became more acceptable to the evaluators. In addition, there is no significant difference among the sensory qualities in terms of texture, appearance, aroma, and taste. Moreover, the presence of odor, different tastes, and the presence of mold appeared on the developed Sweet and Sour Tugi Pastillas on the 30th day. It was recommended that the powdered tugi be recommended for making pastillas, and the use of other types of root crops as experimental in the development of other snack food may be explored to compare and verify the present study results.