The world production of mango is around 40 million tons per year, and the industrialization of this leaves as a waste 35 to 60% of the total weight produced, but the most alarming thing is that Citrofrut, a Mexican juice company, is located in Escuinapa Sinaloa. which processes about 30 million liters of mango juice in 4 months, generating 80% as waste in the form of mango peel, producing high contamination in 'Rincón del Verde' in 2017, generating legal and social problems. In addition, companies in the Sinaloa region bury mango residues to mitigate the excess of this residue. Since this waste is part of the biomass of more than 318, 224 tons of mango waste per year, according to CODESIN. However, not only these Sinaloa companies have this problem, the problem occurs in other places such as Nayarit, Guerrero, and Oaxaca, and internationally Colombia and Ecuador since mango residues generate phenolic compounds that cause infertility in soils and attract some pests such as the fruit fly (Drosophila melanogaster). For this reason, "Nutrina" has been developed, which is a prebiotic flour based on "mango residues", of great nutritional value, gluten-free, and of excellent quality for pastry preparations, intended for bakeries for people with diabetes. Some of the benefits of the product are that it helps improve blood circulation, and lowers blood glucose, in addition to improving the microbiota due to the prebiotics it contains. The obtaining process is very simple since the mango waste generated by juice companies, mango clusters, and export companies is used, then with the support of labor and biochemical processes, "Nutrina" is transformed with the purpose of trying to establish a more nutritious lifestyle and rescue this mango waste, since it has high levels of fiber and protein. In conclusion, Nutrina is a prebiotic flour based on mango residues with a great contribution of fiber and protein, destined for bakeries for people with diabetes.