| What is it? |
The butter pressed from the mango seeds. |
| Appearance |
Soft solid white butter. |
| Texture |
Rich, creamy, and a soft solid. |
| Scent |
Nothing too noticeable. |
| Absorbency Speed |
Fast and lovely, with a dry finish. |
| Solubility |
Oil |
| Why do we use it in formulations? |
It gives a wonderful dry finish to anything you use it in, making it awesome in body butters and other 100% oil based concoctions. |
| Approximate Melting Point |
36°C / 98°F |
| Do you need it? |
If you like butters, but don’t like the greasy finish something like shea butter leaves, you need mango butter. It’s amazing. |
| Refined or unrefined? |
I’ve only ever used (or found) refined, and I like it. |
| Strengths |
It has a fantastic dry feel that helps oil based things feel less greasy. |
| Weaknesses |
It’s one of the pricier butters. |
| Alternatives & Substitutions |
Cupuacu butter and shea butter are similar in terms of melting point and texture, but they are much slower to absorb—especially the shea butter. |
| How to Work with It |
It’s great in pretty much anything, though I love it in body butters, balms, and salves. |
| Storage & Shelf Life |
Stored somewhere cool, dark, and dry, mango butter should last at least one year. |
| Tips, Tricks, and Quirks |
Try replacing shea butter with mango butter in recipes you find to be too greasy. |
| Recommended starter amount |
250g (0.5lb) |
| Where to Buy it |
Buy it from an online DIY ingredient supplier or Amazon. |
