Mango (Maginfera indica،L.) is a very common tropical fruit-bearing plant that belongs to the genus Mangifera and family Anacardiaceae. Mango by-products has varied health benefits associated with its various parts constituent. This study was conducted at the Department of Food Science and Technology, Faculty of Agriculture, Omar-El-Mukhtar University،El-Baida Libya, to evaluate the functional properties of whole wheat flour partially substituted with different ratios (5%, 10%, 15 %) of Mango flour. The physical properties of pan bread (toast) produced from partially substituted whole-wheat flour with Mango flour, and composite flour were also investigated، as well as the sensory evaluation of the produced bread. Results which obtained, showed that the proximate composition of mango flour were، moisture (6.24%), Ash (1.25%), crude protein (6.47%), carbohydrate (73.24%) and crude fiber (3.40%) and for wheat flour were, moisture (11.40%), Ash (0.60%), crude protein (11.50%), carbohydrate (74.25%) and crude fiber (0.30%). In addition, the results showed, the physiochemical and functional properties of mango seed flour with three different levels, (5%، 10% and 15%) of mango seed flour for pan bread making. The proximate composition of the pan beard produced using wheat flour and mango kernel flour in different ratios 5%, 10 % , 15%" revealed that pan beard from composite flour had fats, ash, fibers and caloric value content that were higher and had lower protein and moisture. Than that of 100% wheat flour (control). Results showed also that, blends with 5 or 10% of Mango flour had good properties to make molded bread and had satisfactory and acceptable organoleptic evaluation............ Kew words:...... Mango seeds residues, Wheat flour, Mango flour, Pan beard.