This research investigated the nutritional qualities of cakes supplemented with mango peel powder. The experiment included analyzing the proximate composition, which included mineral content level evaluation for phosphorus measurement using a spectrophotometer; sodium and potassium determination via flame photometry; and iron, zinc, calcium and magnesium levels quantification using atomic absorption spectrophotometry in accordance with A.O.A.C (1990) guidelines. It also measured radical scavenging activity assays parameterized under DPPH radicals and assessed antioxidant potential through total polyphenolic content assessment using the Folin-Ciocalteu method, which revealed that cake samples mixed with varying amounts of mango peel had higher values than wheat flour alone. A serial dilution approach was used to count fungus in order to detect the presence of microorganisms, while a water activity meter was used to evaluate the moisture levels of the cake samples. The texture analyzer determined hardness, whereas the colorimeter determined color values (L*, a*, b*). We used a 9-point hedonic scale to measure consumer satisfaction with each cake sample. To quantitatively analyze findings across different mango peel powder incorporation levels in cakes vs control cake samples, ANOVA was used, followed by an LSD post-test. Incorporating 10%, 15% and 20% mango peel powder resulted in considerably greater ash, crude fat and crude fiber levels (p<0.05), but reduced protein and carbohydrate levels (p>0.05). Cakes with additions had higher sodium, potassium, calcium, magnesium, iron, zinc (p<0.05), total phenol and antioxidant qualities. Cakes having 15% or 20% mango peel powder earned approval ratings of ≥6. Thus, the study showed that including simple cakes recipe using mango peels had favorable impacts on nutritional profiles, sensory appeal and suppressing microbial growth, minimizing waste via our results valuable towards creation of healthy bake products.