3D printing as an emerging technology has become relevant in different fields, especially in Biomedical and Food engineering when it comes to hydrocolloids. Despite the fact that there is no protocol that can link directly rheology and printability, rheological properties can contribute to establish in some degree the success of the process. As a complex system, hydrocolloids have rheological properties worth to study that can have a great impact on 3D printing like thixotropy and relaxation time. In this work, different starch- mango blends (0/100, 25/75, 50/50, 75/25, 100/0) were evaluated while keeping 20% solids constant. Rheological characterization was addressed from the printing stages perspective taking into account extrusion (viscosity, thixotropy and yield stress) and self-recovery after printing (viscosity-recovery, relaxation time, storage modulus G’ and yield stress). It was observed that despite incorporating more starch, the viscosity, storage modulus G’ and relaxation time didn’t improve after 50/50. However, yield stress and thixotropy increased with the starch amount and all the mixtures presented a viscosity recovery. As it is desirable to decrease the starch content to add other components to the blend, the 50/50 starch-mango hydrocolloid is considered to have promising printability properties and is the most suitable to continue the blend-design process.