Mango seeds kernel contain 20-37% of edible oil and high polyphenols, so that it have the potential to be
developed as functional food, and contain high solid oils so it can be developed for margarine products. The purpose of
this study was to produce margarine from mango seed kernel oil, and to know the physicochemical properties of the
margarine produced. The study was conducted 2 stages, namely extraction of mango seed oil and production of
margarine from mango seed oil using palm oil as a liquid phase. The results showed that the best percentage ratio
between mango seed oil and palm oil to produce margarine was 70:30. The physicochemical properties of the product
are reddish yellow (YR), texture (35.70), acid number 3.04 mgKOH/g, moisture content 28.82%, fat content 31.04%,
and water activity 0.81. This research showed that the maceration method of seed mango oil using ethanol, and the
production of margarine from mango seed oil is fisible.