The mango is a prominent tropical fruit worldwide, with an annual production of about 38 million tons. Mango processing is expected to grow significantly, reaching USD 1.8 billion in 2029. However, its high perishability and post-harvest losses pose considerable issues, resulting in huge waste creation during peak seasons. About 25–40% weight of mangoes are by-products of industrial processing, mainly peels (12–15%) and seeds (15–20%). The waste management of these underutilized by-products (peel, pomace, seed, and kernel) is a major challenge. The valorization of mango by-products has the potential to significantly improve the production of food items with added benefits. Mango seed kernels are rich in phenolic acids, polyphenols, carotenoids, phytosterols, and tocopherol, which aids in preventing the growth of pathogenic microbes. Specifically, mango peels are an immense source of dietary fiber, antioxidants, and bioactive chemicals, which have been shown to support overall health and guard against illnesses including cardiovascular disease, cancer, and a host of other conditions. This chapter delves into the valorization of mango fruit waste for food applications, emphasizing the potential applications of these components that can be used to develop novel, sustainable, and health-promoting food products.