They bear edible mango-like fruits, and are especially valued for their fat- and protein-rich nuts.

Leaves are elliptic, one margin is often a little rounder than the other, acuminate, dark green and glossy on the upper surface.

[2] It flowers from March to June and has two fruiting seasons: from April to July and from September to October.

With a reduction in the number of those animals, the spread and regeneration of African bush mango decreases and it becomes more dependent on human planting.

[6] In the past, 90% of African bush mango products were harvested from scattered, wild trees.

Grafting, budding, air-layering, marcotting and cuttings are feasible when they are applied to young wood.

As it is naturally and predominantly found in parts of Africa, it has been popularly called African mango.

[6] Seeds can be pressed to produce an edible oil (solid at ambient temperatures) or margarine used for cooking.

[2] The nuts are often used in the Gabonese cuisine to season poultry and meat dishes, such as the poulet à l'odika.

The wood is hard and therefore used for heavy construction work as making ships' decks or railway ties.

Thousands of tons of African bush mango seeds are traded each year, mostly within Africa.

A 100 gram portion of fruit pulp provides 61 calories and includes: Fruit pulp flavor components include zingiberene, cinnamic acid, dodecanal and dodecanol, resulting in spicy, earthy, fruity, and wine-yeast characteristics.

[6] Food supplements from Irvingia gabonensis, under the name "African mango" are marketed for management of body weight.

Clinical trials to date have not confirmed their efficacy, although a meta-analysis concluded that Irvingia gabonensis showed "some potential benefit for weight loss",[8] stating that "it appears to be safe and well tolerated as the most common adverse effects are headache, flatulence, and difficulty sleeping" but that "due to the limited data, Irvingia gabonensis cannot be recommended at this time.