The current work is interested  in evaluating mango seed kernels (MSK) for the gross chemical composition. Also, carotenes and riboflavin contents and some elements(Fe- K- Ca- and Zn) are determined. The fractionation of both fatty acids and amino acids contents  are also investigated. Resultant data showed that the seeds contained high levels of protein, fat, fibers and ash in MSK compared to wheat flour 72% ext. There was also a considerable amount of riboflavin. Soaking has an obvious  reduction effect on the contents of tannins and phytic acid.  Fractionation of fatty acids revealed that there was considerable amounts of omega oils and the stearic acid was the main saturated fatty acid and oleic was the main unsaturated one in unsoaked mango seed kernels; this content has a little reduction in soaked ones. There was a superior in valine and leucine  in MSK compared to FAO/WHO reference, these values were nearly equivalents in lysine. On the applied side, MSK flour used as a partial substitute with wheat flour in making pizza base at levels of  5,10,15,20 and 25% (w/w). Physicochemical analysis revealed that there was a high loss in moisture during baking, meanwhile, this loss have reduced in magnitude by increasing the substituted kernel flour up to the level 25 % supplementation. On the other hand, baking time has increased with the graduate increasing  of mango seed flour up to the ratio 25% treatment. The shelf-life gave a magnitude values towered increasing the storage keeping quality that has been elongated by 20 and 39 days at room temperature and the refrigerator respectively. Sensory evaluation illustrated that chewing, appearance and grain and texture scored the highest  degrees of all parameters up to the level of 10% replacement MSK compared to the control the acceptance degree for flavor and chewing characters were nearly equaled to the control up to the ratio 15% replacement. On the other hand, The scores for the other parameters have gradually reduced by increasing the addition of mango seed kernel flour up to the ratio of 20% replacement but they were acceptance. Therefore, it could be use mango seed kernel flour in making pizza base up to 20% (w/w)replacement of wheat flour without affecting on its organoliptic properties.