Original Title: Physico Chemical Characteristics Of Pectin Extracted From Mango Peels As Plant Wastes In MalaysiaGelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besides the food industry, gelatin is also useful in medicine, pharmaceutical and photographic industries. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived the interest in gelatin replacers from plant. In this study, valuable pectin has been successfully extracted from various types of plant wastes, which are mango peel, orange peel, guava rind and seeds, mangosteen rind and peel, banana peel and watermelon rind and peel. Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants. Mango peel was screened as the ideal source of the highest quantity (36.6%) and acceptable quality of pectin, which can be utilized as a gelatin replacer. Results were shown that citric acid was found to be the best solution for recovery of pectin from mango peels. This investigation has revealed that mango peel pectin is low methoxyl pectin, which can be an effective gelatin replacer of non halal sources. An extraction temperature of 90°C and pH 2 were selected as optimum conditions for maximum production of pectin according to statistical data. The resulting Crude Mango Peel Pectin (CMPP) was analyzed for some physicochemical parameters. The results indicated values of ash content (0.0412%), moisture content (0.303%), viscosity (45.18%), galacturonic acid content from carbazole method at 100°C (36.8), from carbazole method at 85°C (40%) and from M-hydroxy-diphenyl method (37.2%). Degree of esterification of CMPP were (38.3-41%) by using FT-IR spectroscopy and titrimetric method, respectively. CMPP has a potential to be applied in food industry as a low methoxly pectin and a cheap source of gelatin replacer in jam preparation and fruit-flavoured confectionery jelly as a gelling agent, which proven and accepted by analytical method and sensory evaluation.