Effect of Incorporation of Mango Fibres on the Structural Properties of Concrete

This experimental study investigated the effect of mango fibres on the structural properties of concrete, including compressive strength, split tensile strength, flexural strength, drying shrinkage, and water absorption. Concrete mixes with varying fibre lengths (30, 40, and 50 mm) and fibre contents (0.1%, 0.25%, 1.0%, and 1.5%) were evaluated. Incorporating mango fibres significantly enhanced mechanical properties at fibre contents up to 1.0%. Compressive strength increased by 8.2%–23.6% at 7 days and 10.8%–15.7% at 28 days, depending on fibre length. Flexural strength increased by 44.3%–54.1%, while split tensile strength increased by 7.4%–25.9%, relative to plain concrete. Beyond 1.0% fibre content, mechanical performance decreased due to fibre agglomeration and increased porosity. Fibre inclusion also influenced physical properties: drying shrinkage was significantly reduced, with near‐zero shrinkage observed at higher fibre contents and lengths. Water absorption increased by 11.2%–36% with increasing fibre content and length, reflecting the hydrophilic nature of mango fibres and higher porosity. These results demonstrate that mango fibre‐reinforced concrete (MFRC) exhibits improved mechanical performance and dimensional stability within an optimal fibre content range, highlighting its potential as a sustainable construction material using locally available agro‐industrial waste.