This study evaluates the physicochemical properties, antioxidant activity and total polyphenol content of Perlis Sunshine mango peel flour (MPF) and bread incorporating MPF produced using different drying methods. The drying methods examined include conventional oven drying and vacuum drying. MPF samples and bread made from MPF using different method were analyzed for antioxidant activity using DPPH radical scavenging assay, while total polyphenol compound was determined using the Folin-Ciocalteu method. The impact of MPF on bread quality parameters such as color, texture and physical characteristics also investigated. Results indicate significant (p < 0.05) variations in antioxidant activity and phenolic content among MPF samples based on the drying method used. Incorporation of MPF into bread demonstrated improvements in antioxidant properties and phenolic content without compromising sensory quality. This study highlights the potential of MPF as a functional ingredient in bread, promoting the utilization of mango peel waste and enhancing the nutritional value of baked products.