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This academic text involves product innovations of tropical mango and cashew fruits with advanced technologies to improve preservation, nutritional value and commercial applications. The research was conducted to obtain citric acid and ascorbic acid from cashew and mango juice. In addition, to design industrial processes to elaborate mango and cashew products with high concentration of citric acid and ascorbic acid and on the other hand, to design industrial processes to elaborate products with a mixture of mango and cashew with high concentration of citric acid and ascorbic acid. These innovations are very important for the health of consumers who prefer healthy and nutritional products. The physicochemical characterization of the juice and pulps of mango and cauchil indicated that these fruits are rich in nutrients and antioxidants. The antioxidants present in mango and caujil are bioactive compounds such as vitamin C (ascorbic acid), carotenoids, flavonoids, chlorogenic acid, anthocyanins and phenolic acids that neutralize free radicals in the body and prevent cell damage.

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