Mango kernels are the edible seeds found within the hard stone of mangoes. They are a useful nutrient source — rich in starch, protein and minerals — and have sustained populations in times of food shortage; the fats and oils extracted from them (mango kernel fat/butter) have been used in foods, for example as cocoa-butter substitutes or equivalents in confectionery, exploiting their similar triglyceride profile. Kernel meal also finds feed and industrial uses. Kernels must be properly dried to prevent mould and aflatoxin contamination, and the fat refined (neutralised, bleached, deodorised) to food-grade purity; tannins in the kernel require processing to acceptable levels for food use.