Objective To explore the effects of different drying methods on the functional properties of mango powder.Methods Mango peel, mango sarcocarp, and mango pit powder are prepared by hot air drying, vacuum drying, and far infrared drying, and their particle morphology, content of functional components, and functional properties are determined.Results The content of functional components such as dietary fiber, flavonoids, and total phenols in mango peel and mango pit are higher than that in mango sarcocarp, which is more than 4 times higher than that in mango sarcocarp. There is no significant difference among the three drying methods for the same part. Mango powder has good water holding capacity (2.43~4.24 g/g) and oil holding capacity (1.69~2.01 g/g). The maximum water holding capacity of gel formed by heating can reach 7.58 g/g, and the water separation of gel shrinkage decreases with the increase in freeze-thaw cycles. The processing properties of vacuum-dried mango powder are relatively poor, but its antioxidant capacity is the strongest.Conclusion The content of dietary fiber, flavonoids, total phenols, and other functional components in mango peel, mango sarcocarp, and mango pit powder is not significantly different under the three drying methods. However, since vacuum drying is anaerobic and has a long drying time, the mango powder has relatively poor functional properties and higher antioxidant activities.