Globally, a large amount of agri-food waste is generated as a result of industrial processes or direct consumption of raw materials, and when discarded, they represent a factor of environmental pollution. Mango by-products have a great bioactive potential, especially because they contain phenolic compounds in which mangiferin predominates, in addition to a great variety of phenolic acids, flavonoids and tannins, which confer antioxidant effects against cancer, cardiovascular and neurological diseases, among others. In addition, it was demonstrated that they have an effect against a broad microbial spectrum, including multiple pathogenic bacteria and fungi such as Escherichia coli and Candida albicans, respectively. According to the literature, mango peel and seed extracts also have potential as an additive, by influencing the sensory and physicochemical characteristics of foods, which ha...