Two kinds of Chaunsa Mango, UMP (unwrinkled mango peel) and WMP (wrinkled mango peel), were purchased from the local market of Rourkela, Odisha, India, in the month of July 2022. The best two mangoes suited for the study were chosen: one was ripened properly, and had wrinkled mango peel (WMP), while the other one was not ripened, had unwrinkled mango peel (UWP). Then, mango peel powder samples were prepared using the mangoes. At first, both were washed thoroughly with running tap water, and then with distilled water. Peels were removed using a stainless-steel kitchen knife, again washed with running tap water followed by distilled water, and then kept in tray1 (UMP) and tray2 (WMP) separately for drying in oven at 55 °C for around 24 hours. From the dried peels, the fine powder samples (UMP and WMP) were prepared with the help of a grinder machine. The samples were stored separately in two 20 ml glass bottles, bottle1 (UMP), and bottle2 (WMP) at room temperature. Further, the samples (UMP and WMP) analysis were done using FTIR (Fourier-transform infrared spectroscopy), DSC (Differential scanning calorimetry), and CHNS (Carbon, Hydrogen, Nitrogen, Sulphur) elemental analyzer.