This study was carried out in order to study the effect of mungbean protein on quality characteristics of angel parfait. The foaming properties of mungbean protein was tested and angel parfait was made with mungbean protein. The results were as follows: 1. Foam expansion values of mungbean protein were generally dependent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However, over 3% suspension, the values decreased. 2. The foaming stability appeared the greatest value as protein concentration increased. But it was not significantly different over than 5% concentration. 3. The overrun of angel parfait made with munbean protein was significantly higher than that of made with soybean protein and sensory evaluation data presented that angel parfait made with mungbean protein was significantly higher than that of soybean protein.