The objective of this study was to evaluate the sensory acceptance and the intent-to-purchase of 3 yogurt formulations made with 50% donkey’s milk in a mixture with bovine (DBV), buffalo (DBF) and goat’s milk (DGO) supplemented with sugar (8%) and concentrated mango pulp (15%). The attributes of appearance, aroma, flavor and consistency of the yogurts were evaluated by 95 untrained tasters on the third and 3first day of shelf life by applying the 9-point hedonic scale test anchored at extremes of 1 (I highly disliked it) and 9 (I liked it very much). We also used a scale ranging from 1 (would not buy) to 5 (would buy) to evaluate intent-to-purchase. The data were submitted to variance analysis and the means were compared by Tukey test at 5% significance by the SAS program (version 9.0). The results showed that on the third day of storage, the DBV and DBF formulations were similar (P > 0.05) in all evaluated attributes and in the intent-to-purchase, and also presented higher mean values (P < 0.05) than the DGO formulation for consistency and purchase intent. On the first day of shelf life, the DBV formulation reached the highest averages (P < 0.05) for taste and purchase intent. Appearance and aroma were similar for all formulations during the 31 d of storage, with sensory scores between “slightly liked” (6.0) and “liked regularly” (7.0). The formulation with donkey and goat milk had lower mean values for the consistency attribute when compared with the others (P < 0.05). In relation to the flavor, the DGO formulation values were similar (P > 0.05) to the DBV on the third day of shelf life and to the DBF on the 3first day, in spite of presenting lower mean values. The lower means achieved by the DGO yogurt were probably influenced by the more fluid consistency of this formulation provided by the presence of goat milk. The results show that donkey milk yogurts added with bovine, buffalo and goat’s milk reached good sensory acceptance up to 31 d of storage.