Abstract: The triglycerides from four varieties of Mangifera indica were determined by means of pancreatic lipase hyorolysis technigue and were compared with cocoa butter. The analysis results are as follows: Mango fats are composed of 15-21 kinds of trigly-cerides, of which the oleic acid in 2-position is 87%-91%(The content in cocoa butter is 87%) . The fat acids in 1, 3-position are mainly stearic and palmitic acids, among these, SOS is 34-49% (25% in cocoa butter) , POS is 13-14% (36% in cocoa butter) . In ad-dition, the proportion of monosaturaed glyceridesis is 19- 28% ( 8% in cocoa butter) ;triun-saturaed glycerides is 1.0-4.0%. Analysis results show that the compositions of four kinds of mango fats are close to those of cocoa butter.

Key words: Mangifera indica