Mango Kernel Flour is a natural, nutrient-rich ingredient made from the inner kernel of the mango seed. After mango processing, the seeds are carefully collected, cleaned, dried, de-shelled, and finely milled to produce a smooth, versatile flour.

Mango Kernel Flour contains naturally occurring carbohydrates, dietary fibre, fats, polyphenols, and antioxidant compounds. Its mild characteristics make it suitable for use as a functional ingredient in a variety of food and formulation applications.

It can be used in bakery products, confectionery, beverages, nutritional formulations, snack products, and other food applications. Depending on the required specification, it can also be further processed into different particle sizes or formulations.

Mango Kernel Flour provides an excellent opportunity to upcycle mango processing by-products into a value-added, sustainable ingredient.