ABSTRACT The main objective of the study was to optimize the spray drying of mango leaves using Response Surface Methodology (RSM). The Box-Behnken experimental design (BBD) was used to obtain the optimum process parameters for spray drying Carabao mango leaves given the seventeen (17) completely randomized factorial experimental design values. The effects of the process variables namely: inlet temperature m °C, concentration ratio, and maltodextrin on the responses [product moisture content, dry basis (MCdb) in %, drying capacity (dc) in kg/hr, and product recovery rate (RR) in kg/hr] were studied using RSM and BBD. According to ANOVA, the factors had no significant effects on the responses (p > 0.05) stating that all the treatments under varying optimization factor combinations had no difference to one another and that all treatments were the same. The response surface analysis revealed that there was no significant lack of fit for the MC of the product thus considering the model to be inadequate. The lack of fit test for the model for DC was significant hence the model was adequate. The model for RR was also adequate as there was a considerable lack of fit. The optimal conditions estimated for the process were inlet temperature of 89 °C, concentration ratio of :4.44 leaf-water, and maltodextrin of 14.56%. Mango leaves were run under these optimal conditions and underwent toxicological testing, shelf-life analysis, sensory evaluation, and cost analysis. The product was proven safe to consume, yet has a slightly high selling price value of P 1,727.76 per kg. The shelf-life analysis for 14 days revealed no harm to the product and consumers.