<p>Mangrove fruits are emerging as a promising functional food ingredient due to their rich nutritional composition and diverse phytochemical content, including phenolics, flavonoids, and other bioactive compounds. These components contribute to a wide range of health-promoting effects, such as antioxidant, antidiabetic, and antimicrobial activities. Despite their potential, mangrove fruits remain underutilized in many parts of the world. This review provides a comprehensive overview of the nutritional and phytochemical profiles of various mangrove fruit species available globally, with an emphasis on their functional attributes and potential health benefits. Furthermore, recent advancements in the application of mangrove fruit flours and extracts in food products, including baked goods, noodles, snacks, and meat alternatives, are also highlighted. By exploring the mangrove fruits as sustainable and underutilized food resources, this review aims to support their integration into the modern food industry and inspire future innovations in value-addition and product development.</p>