Abstract: This study aimed to promote the advancement and use of mango and its by-product resources by examining the dietary fiber content, particle morphology, and gel properties of mango peel, sarcocarp and kernel powder, employing different tissue parts from 'Tainong', 'Jinhuang' and 'Guiqi' mango fruits as the raw materials. Results showed that the mango peel and kernel contained a high level of dietary fiber ranging from 40.42 to 55.87 g/100 g, whereas the sarcocarp had a significantly lower dietary fiber content, between 11.02 and 25.41 g/100 g. The mango peel contains soluble dietary fiber (SDF) level ranging from 8.42 to 11.48 g/100 g, which represented over 20% of its total dietary fiber, while the kernel has insoluble dietary fiber (IDF) levels between 38.19 and 52.57 g/100 g. Mango powder retained its color across different tissue parts, yet its morphology varies showing particle sizes decreased in the order: sarcocarp>peel>kernel. The water and oil holding capacity of mango powder also varied by tissue, with the kernel outperforming the sarcocarp and peel in gel strength and stability. Furthermore, as the number of freeze-thaw cycles increased, the rate of water precipitation diminished, and after undergoing five freeze-thaw cycles, the water bleeding ratio dropped by 45.08% to 95.91% compared to the initial state with no cycles. Correlation analysis revealed that the characteristics of mango powder across various tissue sections were associated with the levels of SDF and IDF. An increase in SDF levels enhances the water holding capacity and solubility of mango peel powder, resulted in a gel structure that is more loosely formed and exhibits reduced gel strength. A higher IDF level results in the generation of finer particles from mango kernel powder during the milling process, enabling their integration into the gel to enhance its strength. Results provides a theoretical basis for the application of mango powder in food and expand the development of new products rich in dietary fiber to realize the high-value utilization of mango and its by-products.