Purpose <p>To determine the impact of adding mango peel (MPL) on the physicochemical properties, bioactive components, antioxidant activity, and glass transition temperature (<i>T</i>_g) of freeze-dried mango powder.</p> Methods <p>The MPL powder at 0, 5, and 10% was added to mango puree, then blended and prepared as freeze-dried mango powder. The physicochemical properties, bioactive compounds, antioxidant activity, and <i>T</i>_g were assessed.</p> Results <p>The MPL samples exhibited higher levels of lightness and lower levels of redness and yellowness, with statistical significance. Freeze-dried mango powder with higher MPL content showed significant decreases in moisture content (3.34 to 12.21&#xa0;g water/100&#xa0;g sample) and water activity (0.34 to 0.41). Samples with higher MPL powder had lower total acidity (TA) and total soluble solids (TSS) but elevated pH levels. The water solubility of the freeze-dried pulp was 3.5-fold higher than the peel. The addition of MPL powder to mango puree increased the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of freeze-dried mango powder. Results indicated that MPL contained mangiferin at up to 4.72 mg/100 g DW. The freeze-dried mango powders had low <i>T</i>_g, values ranging from 16.03 to 31.61&#xa0;°C, while the <i>T</i>_g of freeze-dried mango powder increased with added MPL.</p> Conclusion <p>MPL contained bioactive components and health-promoting substances and showed potential for use in food compositions.</p> Graphical Abstract <p></p>