This work aimed to evaluate physical chemical and sensory properties of yogurt enriched with tamarind pulp. Tamarind is a tropical fruit very appreciated in Brazil but its use is underestimate. Three formulations of yogurt with tamarind pulp (2, 4, and 6%) were prepared and analyzed to determine pH, humidity, ash level, and titratable acidity. The sensory evaluation used a 9 point structured hedonic scale with 50 non-trained tasters. The results were analyzed by ANOVA and the Tukey test at 5% of significance to verify the interactions between the averages. For pH, the sample 6% of tamarind pulp presented lowest value (4.35) compared with sample 2% (4.50) and sample 4% (4.44). For humidity and ash, there were no statistical differences with averages of 76.53% ± 3.41 and 0.47 ± 0.05%, respectively. To sensory evaluation, there were no significant differences between analyzed parameters. The lowest score was to sample 2% (7,71) and the highest was to sample 6% (8.89), but all formulations got notes higher than 7.0 indicating the acceptance of this treatments. The higher score (8.72 ± 0.38) was obtained by 6%, followed by 4% with 8.64 ± 0.52 and 2% of tamarind pulp with 8.45 ± 0.36. All formulations attending to Brazilian legislation and were accepted by tasters showing that this product could be commercialized in the Brazilian market.