Once you download your Mbox file from Google Takeout, you will receive a .zip file containing the content you selected from your email. To upload the Mbox file to a new email account, you will need to extract the contents of the .zip containing the Mbox file.
Each operating system has different ways to extract .zip files.
Note: If you are using a Windows operating system older than Windows 10 or 11, you may need to download a separate program to extract .zip files, such as WinRAR.
Once you have extracted the mbox file, uploading it into a new email varies depending on your operating system.
To upload a Mbox file, you will need to download third-party software because popular email options such as Gmail, Outlook, or Yahoo do not natively support the Mbox format. We recommend downloading Mozilla Thunderbird, an email client and exporter, and a dedicated Add-On with the ability to import the Mbox file:
You can now view the uploaded emails in Thunderbird or import them into any other email service you choose, such as Gmail or Yahoo. To do so, you can add your email account to the Thunderbird email client. Steps may include enabling POP/IMAP access on the account you will be adding to Thunderbird to import the exported email from the MBOX file, and you would need to locate the steps from your email provider.
To add a Gmail account to Thunderbird, please follow the article: Thunderbird and Gmail | Thunderbird Help.
Mac users have two primary options for uploading a Mbox file into a new email. They can follow the same steps as above by utilizing third-party software or utilize Mac's built-in Mail App to upload the files natively. To use Mac's Mail app to upload an Mbox:
The emails uploaded from the Mbox will be in a new file called Import. You can now take the uploaded emails and view them in Mail or import them into any other email service you choose, such as Gmail or Yahoo.
Please refer to the article on updating accounts and subscriptions to learn how to update accounts and subscriptions tied to your UMD email address.
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