The objective of this study was to evaluate the physico-chemical composition of yogurts of donkey milk in a mixture with bovine, buffalo and goat milk. To do so, 3 yogurt formulations were prepared: DBV (50% donkey milk + 50% bovine milk), DBF (50% donkey milk + 50% buffalo milk) and DGO (50% donkey milk + 50% goat milk). All formulations had sugar added (8%) and were flavored with concentrated mango pulp (15%). The physico-chemical evaluation was performed on the 3first day of storage by analysis of fat, protein, casein, lactose, total solids (TS) and defatted dry extract (DDE) by DairySpec FT equipment (Bentley Instruments Inc., Chaska, MN), plus pH evaluation. The samples were diluted 1:1 with distilled water before being submitted to analysis in the equipment. The final result was obtained by multiplying the reading obtained in the equipment by 2. The data were submitted to ANOVA, complemented by Tukey's test at 5% significance using the SAS program (version 9.0). The results showed that pH (4.2 to 4.3) was similar (P > 0.05) for all formulations, but differences (P < 0.05) were observed among all formulations regarding nutritional components (fat, protein, casein, lactose, TS and DDE). Such behavior reflects the influence of the characteristics of the milks used in the composition of each yogurt. The DBF formulation had the highest protein (2.6%), lactose (13.7%), TS (19.6%) and DDE (17.9%) values and lower values for fat (1.8%), whereas DBV showed the opposite behavior (fat: 2.1%, protein: 1.9%, lactose: 12.9%, TS: 18.9%, DDE: 16.8%). The results show that the physico-chemical characteristics of donkey milk yogurts varied according to the milk of the species added in preparing the formulations. Thus, the enrichment of the donkey milk with the milk of other animal species can improve the physico-chemical characteristics of yogurts.