The African mango (Irvingia gabonensis) is indigenous to the humid forest zone of Nigeria. The fleshy part of the mango is used to make jelly, jams, juice and wine. The seed of the mango is commonly known as Ogbono. Seeds are pressed to make edible oil. Ogbono is rich proteins, vitamins, minerals and fatty acids such as oleic, palmitic, linoleic, stearic and lauric acid