Mango (Mangifera indica L.) is cultivated in tropical and subtropical regions, with all parts of the tree—including leaves—used traditionally to treat diabetes, infections, pain, and other conditions. Mango leaves contain proteins, minerals, vitamins, and phenolic compounds, including mangiferin, quercetin, and kaempferol, whose content varies by cultivar. This study evaluated the functional and bioactive properties of dried mango leaves from five cultivars (Julie, DLO, Nam Dok Mai, Irwin, and Keïtt) to determine their potential for food and nutraceutical applications. Analyses included water- and oil-related parameters, swelling and solubility indices, foaming and emulsifying properties, and antioxidant activity (DPPH, ABTS, and FRAP in hydroalcoholic and water extracts), complemented by FT-IR/ATR spectroscopy. Significant differences between the five analyzed cultivars were observed. Irwin exhibited the highest antioxidant activity (2.65 ± 0.55 mg TE/g DM in DPPH assay), while Nam Dok Mai demonstrated superior foaming capacity (82.69 ± 7.79 mL). Strong correlations (r > 0.9) between reducing sugars and antioxidant capacity suggest cultivar selection based on sugar content could predict antioxidant potential. FT-IR confirmed the presence of polar phenolic and protein compounds. The results demonstrate that mango leaves offer cultivar-dependent functional and antioxidant attributes relevant to food systems. Their targeted valorization may support sustainable industrial applications and circular bioeconomy strategies, particularly in tropical regions where mango cultivation is widespread.

Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, Irwin, and Keitt) into gluten-free chestnut flour–based pasta, focusing on techno-functional, rheological, and bioactive properties. Among the formulations tested, Nam Dok Mai and Julie cultivars at 10% substitution demonstrated the most favourable pasting behaviour and were selected for spaghetti production. Both variants exhibited acceptable texture and cooking quality; however, Nam Dok Mai spaghetti showed superior colour stability after cooking and storage. Although Julie exhibited higher setback viscosity, which indicates greater starch retrogradation potential, cutting force measurements showed no significant differences between cultivars. Antioxidant analyses (DPPH, ABTS, FRAP) and total polyphenol content revealed that Nam Dok Mai retained a higher level of bioactive compounds following thermal processing, particularly in aqueous extracts. These findings indicate that mango leaf incorporation can enhance the functional value of gluten-free pasta without compromising technological quality, and that Nam Dok Mai represents the most promising cultivar for such applications.