Six different samples of mangoes were found to contain 13.0-15.3% seeds and 41.1-66.7% kernels. The seed kernels contained 9.6-10.6% fat with slip melting point ranging from 24°C-30°C. Gas chromatographic analysis showed that the major fatty acids were stearic acid (31.3-41.3%), oleic acid (38.7- 42.3%) and palmitic acid (8.3- 11.3%). Mango kernel fat was blended with palm oil at 0 to 30% levels and margarines were prepared incorporating suitable additives. Margarine containing 30% palm oil blend (experimental margarine-EM) showed textural characteristics closer to commercial bakery margarine (CM). Muffins were prepared by replacing CM with EM at 25, 50, 75 and 100% levels. Fat content of the muffins ranged between 24.8 and 26.2%. Fatty acid composition showed a decrease in palmitic acid and trans fat acid and increase in stearic acid content. Physical characteristics and sensory evaluation showed that muffins prepared by replacing 50% of CM were highly acceptable. Thus, it could be concluded that muffins having improved fatty acid profile can be prepared utilizing mango kernel fat.