Curcuma amada (mango-ginger) is a unique spice having morphological resemblance with ginger but imparts raw mango flavour. The rhizomes are used in the preparation of pickles, as a source of raw mango flavour in culinary preparations. The extract of mango ginger is used as appetizer, alexteric, antipyretic, aphrodisiac, skin diseases, etc. Present investigation encompasses successful attempts in isolation and characterization of three novel, multifunctional bioactive compounds from rhizome of mango ginger, a plant of panacea for an array of ailment in Ayurvedic medicine. The plant has high antioxidant and antimicrobial properties. Application of bioactive compounds to determine the harvest maturity and quality marker during development and storage is a showcase of this inimitable investigation. Unique feature of mango ginger starch and its functional properties were also established.