Fresh mango (Mangifera indica) kernel was processed by soaking, sulphiting, blanching, drying and grinding into a powder, as processed mango kernel flour (PMKF), which could be substituted for wheat flour (WF) in biscuits. PMKF was incorporated into four grades of biscuits containing 50-100% PMKF (flour replacement basis). Results showed that the PMKF had lower contents (g kg(-1)) of moisture (91), protein (66), higher fat (94), fibre (28) and ash (11) than WF used. The total carbohydrate contents of PMKF and WF were similar (710 g kg(-1)) with starch constituting greater than or equal to 500 g kg(-1). The 50:50 biscuit grade was preferred by panelists for colour, texture, flavour and overall acceptability. Other grades were favored only for the brown coloration, probably due to the contribution of the residual tannin in PMKF. The preferred biscuit had optimum protein supplementation and an increased 6.5% energy content compared with whole-wheat biscuit. These findings could encourage commercial manufacture of PMKF - WF blend biscuits where mango is abundant.