Mango ginger (Curcuma amada), an annual plant from the Zingiberaceaefamily, is notable for its unique mango-flavored rhizomes and significantmedicinal value. Traditionally used in culinary applications, particularly inpickles, it also holds a prominent place in Ayurvedic and Unani medicine asan appetizer, antipyretic, aphrodisiac, diuretic, and treatment for variousailments such as skin diseases, bronchitis, asthma, and inflammation. Therhizomes exhibit a wide range of biological activities, including antioxidant,antibacterial, antifungal, anti-inflammatory, cytotoxic, and analgesic effects.Chemically, C. amada is rich in starch, phenolic acids, curcuminoids, andvolatile oils, with key terpenoids like difurocumenonol, amadannulen, andamadaldehyde. GC/MS analysis revealed essential oil components such as α-pinene, p-cymene, camphor, and β-curcumene. Essential oils extractedthrough various methods—hydrodistillation, steam distillation, microwaveassistedextraction, and ultrasound-assisted extraction—demonstratednotable antibacterial, anti-inflammatory, larvicidal, and insecticidalproperties, with UAE and MAE showing enhanced antibacterial efficacy.