Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango (Mangifera indica) fruit. The seed in fruit amounted to 3-25% and kernel in seed 54-85% on an as-is basis. The contents of fat, protein and ash in kernel ranged 3.7-12.6, 4.0.8.1 and 1.O-3.7 (% on dry basis), respectively. Acid value of fat varied from 2.1 to 8.8 and unsaponifiahles from 1.0 to 5.3%. The ranges for fatty acids, as determined by gas chromatography, were: 16:0, 3-18; 17:0, traces-2.0; 18:0, 24-57; 18:1, 34-56; 18:2, 1-13 and 20:0, traces-4 (area %).