Starch is widely used in the food and pharmaceutical industries for various applications. These industries often rely on crops that are also traditional sources of food by man resulting high demand with consequence economic implications. In this work starches from four varieties of mango (Mangifera indica) seeds were extracted and characterised using standard methods for potential industrial applications. The results showed that the average starch content of the seeds is 60.44±5.26% although there are statistically significant differences amongst the varieties. Moisture content (6.23±1.36%), ash content (0.158±0.101%), starch protein (0.0669±0.0027%) and starch lipid (0.208±0.0417%,) were low. Amylose content was within the range of 11.90-16.74%. Swelling power (19.40±0.30-19.80±0.36 g/g) and solubility (0.135±0.002-0.142±0.001%) were less variable amongst the varieties. The Amylopectin content of the starches was within the range of 83.25±0.10-90.60±0.40%); and significant variations (p< 0.05) were observed amongst the mango varieties. It was also observed that the onset gelatinization temperature of the starches ranged from 60.5 to 63.4oC whereas the conclusion gelatinization temperature was from 70.2 to 73.4oC. In general, even though there are significant differences in some of the properties of the starches, the starches show good properties and could serve as alternatives for the production of industrial products that may require starch.