Liposomes are increasingly favored for encapsulation due to their biocompatibility and versatility, making them valuable in drug delivery, cosmetics, and food science. Their ability to encapsulate both hydrophobic and hydrophilic compounds has driven this growing interest. Liposomes composed of soybean lecithins (SLs) were produced by reverse-phase evaporation and used to encapsulate phenolic extracts of mangaba (SL-MAPE). Liposomes were characterized by size distribution, polydispersity index, and ζ-potential. Liposomes, SL-MAPE, exhibited high encapsulation efficiency (SL-MAPE 1.0 mg/mL: 80.14%; SL-MAPE 1.5 mg/mL: 86.18%; and SL-MAPE 2.0 mg/mL: 88.09%, respectively) and sizes ranging between SL-MAPE 1.0 mg/mL: 197.43; SL-MAPE 1.5 mg/mL: 318.2; and SL-MAPE 2.0 mg/mL: 238.33 nm, showing to be good candidates for the encapsulation of phenolic extracts obtained from mangaba (SL-MAPE).