Abstract: This study aimed to investigate the in vitro bile salt adsorption capacity and digestive properties of mango powders from different parts to explore their health potential. Powders from the peel, sarcocarp, and kernel of four mango cultivars ('Tainong', 'Jinhuang', 'Xiangya', and 'Guiqi') were prepared. Their dietary fiber content, particle morphology, in vitro adsorption capacities for water, oil, cholesterol, and bile salts, along with in vitro digestibility, were studied, followed by correlation and principal component analysis. The results showed that the total dietary fiber content of mango powders ranged from 42.97 to 83.75 g/100g, with insoluble dietary fiber accounting for over 84%. The kernel powder of 'Tainong' had the highest insoluble dietary fiber content, reaching 81.26 g/100g. Within the same cultivar, peel powders exhibited good dispersion and the highest water absorption capacity. Among different cultivars, 'Xiangya' powders showed a uniform and concentrated particle size distribution. The 'Xiangya' peel powder had significantly the highest water absorption capacity (3.28 g/g, P < 0.05), while the 'Xiangya' kernel powder also exhibited the significantly highest oil absorption and bile salt adsorption capacities (P<0.05). The in vitro digestibility and estimated glycemic index (eGI) of peel and kernel powders were lower than those of sarcocarp powders across all four cultivars. After 180 minutes of in vitro digestion, the digestibility and eGI of peel and kernel powders were only 6.08%~37.77% and 43.05~60.45, respectively, with the order of in vitro digestibility and eGI for peel and kernel powders being Xiangya > Guiqi > Jinhuang > Tainong. Correlation and principal component analyses indicated that the insoluble dietary fiber content in mango powders, particularly in peel and kernel powders, influenced their in vitro bile salt adsorption capacity and digestive properties. Among the four cultivars, 'Xiangya' mango powder demonstrated superior adsorption capacity and digestive characteristics, ranking first in the comprehensive evaluation of indicators across different parts, while 'Tainong' had the lowest overall score. These findings suggest the potential application of mango powders with varied functional properties in the food industry, thereby expanding the utilization of mango and its by-products.