Mango trees (Mangifera indica) came from Asia and are largely cultivated in Brazil. The world production exceeds 26 million tons in 2004 (FAOSTAT, 2005). Mango fruits are very rich in vitamin A, vitamin C, vitamin B (Cardello & Cardello, 1998), flavonoids and carotenes (Larrauri et al., 1996). After the industrial process to extract the juice, seed and peel are released and these two represent approximately 30% of the fruits crude weight (Larrauri et al., 1996), and is generated hundreds of ton per year. In order to evaluate them as an ingredient to diets to animal feed industry, this experiment was carried out to characterize the nutritional value of the residue. Mango (var. Ubá) seeds and peels were dried at 60º C and ground to produce flour. A partial centesimal composition was done using Kjeldahl method for crude protein (CP), Goldfisch extractor with petroleum ether for ether extract (EE), Weende method for crude fiber (CF), Van Soestes for neuter detergent fiber (NDF) and acid detergent fiber (ADF) and dried matter (DM) at 105^o C for six hours and ash content at 600^oC for four hours. The results were 92.23% of DM, 3.87% of CP, 4.36% of EE (4,36%), 14.60% of CF, 37.25% of NDF, 21.84% of ADF, 0.18% of Ca, 0.11% of P, 92.23% of DM and 46.75% of digestible carbohydrates. Their complete use as a recovery product is a promising measure from environmental and economic point of view (Berardini et al., 2005). If the flour could be used as a partial substituted ingredient, it will be a good solution for the destination of the residue. In conclusion and according to the results, the seed and peel flour produced can be used as an ingredient to poultry rations reducing their costs.