Mango oil

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Mango oil
Saturated fats
Total saturated45-50
Unsaturated fats
Total unsaturated50-55
Omega-6 fatty acids3-4
Melting point32–43 °C (90–109 °F)
Solidity at 20 °C (68 °F)semi-solid
Iodine value32.0-60.7

Mango oil, mango kernel fat,[1] or mango butter, is an oil fraction obtained during the processing of mango butter. Mango oil is a seed oil extracted from the stone of the mango, the fruit of the Mangifera indica tree. The oil is semi-solid at room temperatures, but melts on contact with warm skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow color with a melting point of 32–42 °C (90–108 °F).


Fat is extracted from dried mango kernels by hydraulic pressure,[2] or by solvent extraction.[3] In solvent extraction, hexane, a liquid hydrocarbon, is used as the extraction medium. The collected mango stones are washed with well-water soon after collection. After washing, the seeds are sun-dried to reduce the moisture content to 12-15%. The dried seed stone is roasted in a drum roaster and the hull is removed mechanically, or manually by beating with wooden clubs. The separated kernels are crushed into small pieces in a hammer mill. The mango kernel pieces are conveyed to a pellet making machine and pellets are formed. The pellets are cooled to room temperature in a cooler and are conveyed to the solvent extraction plant. Some processors produce flakes by crushing the seeds in a flaking roller mill.[4]

Composition and characteristics of oil/fat[edit]

Open mango stone
Mango kernels

Mango kernel oil is solid at room temperature with a melting point of (35–43 °C (95–109 °F)).


See also[edit]


  1. ^ a b Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories
  2. ^ Mango oil extraction
  3. ^ Extraction methods
  4. ^ Solvent extraction of vegetable oils Archived 2013-10-06 at
  5. ^ SEA Hand Book 2009, Solvent Extractors' Association Of India
  6. ^ SEA :SEA News circular Vol.2 No.3 (June 2009)
  7. ^ Production of a cocoa butter equivalent