The kernels of 13 different mango varieties were examined. The kernels contained, depending on variety, from 6.8 to 12.6 % fat, 5.2 to 6.3 % protein (N x 6.25) and 1.4 to 2.0% ash on a moisture-free basis. The fat was yellow-coloured and melted at 32.5-35.8"C. Stearic and oleic acids constitute about 85% of the total fatty acids.The ratio of stearic:oleic acids varied according to variety from 0.56 to 0.97. The remaining fatty acids are, in decreasing order, palmitic, linoleic, arachidic and linolenic acids. Oleic and linoleic acids represented about 88 and lo%, respectively, of the fatty acids incorporated at the sn-2-position of the triglycerides.