Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

ABSTRACT Mango ( Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight. Traditionally discarded as waste, mango seeds are now being recognized as a sustainable source of nutrients, bioactive compounds, and value‐added products. The seed kernel is rich in carbohydrates, proteins, and dietary fiber, whereas the oil fraction contains nutritionally important fatty acids and phytosterols. In addition, mango seed is a reservoir of bioactive molecules, including polyphenols, flavonoids, tannins, tocopherols, and carotenoids, which exhibit diverse functional properties such as antioxidant, antimicrobial, antidiabetic, and hypocholesterolemic activities. Recent research highlights its potential applications in food systems, including flour incorporation, edible oil extraction, starch‐based coatings, and biodegradable packaging materials, as well as in nonfood sectors such as pharmaceuticals, cosmetics, biofuels, and wastewater treatment. Valorization approaches range from conventional extraction to advanced green technologies such as supercritical CO 2 , ultrasound, and enzymatic processes, contributing to both efficiency and sustainability. Despite these promising avenues, challenges remain regarding antinutritional factors, bioavailability, safety validation, and large‐scale commercialization. This review critically examines the nutritional composition, bioactive potential, and multifunctional applications of mango seed, emphasizing its role in agri‐food waste valorization and circular bioeconomy. Harnessing this underutilized resource could not only mitigate environmental burdens but also deliver economic and health benefits, supporting sustainable development in mango‐producing regions.