The utilization of mango by-product is a good source of potentially valuable for food, pharmaceutical and nutraceutical industries. The large amount of waste disposed by the food industries cause serious environmental problem. Food preservation and processing become vital in order to utilized and maintain its organoleptic properties like taste, flavor, and appearance. It is a great source to utilize the mango by-products by the processing of different product formation as mango breakfast cereal, mango dried chutney and mango shrikhand. The aim of this present review is to summarize the current information about the utilization of mango by-Products to reduce the disposal problem and enhance the organoleptic properties which can be used as food fortification.
