Recently, there has been a notable upsurge in the investigation of liposomes as a preferred strategy for encapsulation. These diminutive spherical entities, comprising one or more lipid bilayers, have garnered increased attention across various domains, including drug delivery, cosmetics, and food science. This increased interest can be attributed to liposomes' unique characteristics, including their biocompatibility, versatility, and ability to encapsulate hydrophobic and hydrophilic compounds. In this study, the following liposomes composed of soybean (SL) lecithins were produced by means of reverse phase evaporation and used to encapsulate phenolic extracts of Mangaba (SL-MAPE). In this way, the encapsulation efficiency (EE%) was verified as soon as the liposomes were characterized in terms of size distribution, polydispersity index (PDI), and ζ-potential (mV), obtaining the following results, respectively: SL-MAPE 1.0 mg/mL: 197.43 nm/PDI 0.280 and -37.00 mV; SL-MAPE 1.5 mg/mL: 318.2 nm/PDI 0.490 and -33.7 mV; and SL-MAPE 2.0 mg/mL: 238.33 nm/PDI 0470 and -35.7 mV. SL-MAPE liposomes exhibited high EE% (SL-MAPE 1.0 mg/mL: 80,14%; SL-MAPE 1.5 mg/mL: 86.18%; and SL-MAPE 2.0 mg/mL: 88.09%). After obtaining preliminary results, it was found that liposomes are good candidates for encapsulating phenolic extracts from mangaba (SL-MAPE). So, this study increases our understanding of the encapsulation of phenolic extracts from the fruits of the Goiás savannah. The results provide vital details for developing liposome formulations for pharmaceuticals and foodstuffs.