Summary Mango kernel fat (MKF) was blended with capric acid (1:5 mole ratio) and subjected to acidolysis using 1,3 specific lipase Lipozyme IM (Mucor miehei) for different time intervals (30 min to 24 h). The capric acid content increased gradually up to 43.5 mol% with corresponding decrease in stearic acid content (45.7–17.4 mol%). DSC crystallisation thermograms showed a new exothermic peak at lower temperature, and HPLC profile showed new peaks both indicating the formation of new lower melting triglycerides. A decrease in higher melting triglycerides and gradual increase in new triglycerides was observed. Two prominent newly formed triglycerides were characterised by ESI/MS studies and identified as 2‐oleo‐dicaprin (10, 18′, 10) and stearo‐oleo‐caprin (18, 18′, 10). Solid fat content decreased at all temperatures and samples interesterified for 5 h remained liquid at ambient conditions. The modified MKF can increase the food application from MKF in addition to contributing to health benefits of medium‐ and long‐chain triglycerides.