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Mango kernel fat (MKF) that is high in monounsaturated triacylglycerols is a potential cocoa butter alternative. This study aimed to investigate the yield and physicochemical properties of Dragon variety (Mangifera indica L.) MKF is extracted by supercritical carbon dioxide and Soxhlet. The fatty acid constituent, triacylglycerol constituent, melting and crystallization behavior, and solid fat content (SFC) were analyzed using gas chromatography, high‐pressure liquid chromatography, and differential scanning calorimetry, respectively. The yield was 6.59%–9.65% depending on temperature, pressure, and time. Physicochemical properties for both techniques were comparable. The MKF contained higher levels of stearic acid (primarily StOSt, 1,3‐distearoyl‐2‐oleoyl‐glycerol) with extraction conditions of 72°C, 30 MPa, and 3 h. Melting and crystallization peaks ranged from 9.84 to 39.13°C and 16.69 to −11.23°C …