How is mango butter produced?

The mango tree is a tropical plant native to Asia, belonging to the Anacardiaceae family. It is primarily cultivated for its sweet and refreshing fruits. Beyond its nutritional values, the mango contains a kernel that encloses a highly coveted ingredient in cosmetics: the mango butter.

Also known as mango oil by default, it is semi-solid at room temperature and becomes melting when it comes into contact with the skin or when the outside temperature exceeds 30°C. Mango butter has excellent stability to oxidation and emits a soft, vegetal scent.

A number of virtues are attributed to the skin and hair to mango butter. Indeed, it is rich in active ingredients that have several beneficial effects for the skin and hair. Notably, it contains several saturated fatty acids. These have an occlusive effect on the skin and contribute to the maintenance of the hydrolipidic film on the surface of the epidermis. This film helps to combat skin dehydration and strengthens its protection.

Mango butter also contains emollients, such as oleic acid, an omega-9, and squalene. These active ingredients promote skin suppleness and elasticity. Finally, mango butter has antioxidant properties due to the polyphenols it contains. Its topical application helps to slow down cellular ageing and prevent the appearance of split ends by strengthening the hair follicle.

The mango is a fruit that is highly abundant in India. This is why almost all of the mango butter used worldwide comes from this country. The extraction of mango butter follows the subsequent steps:

1. Mango kernels are harvested then cleaned, in order to remove any impurities that may be attached to their surface. For this, a cleaner-separator is used, acting like a filter or a sieve.

2. The kernels are then dried for several days. The drying can be done in the sun or in a room, where the temperature is controlled. This step is necessary to remove all the moisture present in the kernel.

3. Once the kernels are completely dry, they are mechanically pressed flat to extract the oil. This is a cold press process: the kernels are not heated before extraction. The temperature is, in fact, rigorously monitored throughout the process. Indeed, a temperature that is too high is likely to oxidise and degrade the oil. In the context of cold pressing, a screw press is used to push the kernel into a barrel-shaped cavity. The screw compresses the kernel and the oil comes out through the openings, while the pressing residues (cake) remain in the barrel.

4. The substance obtained is then decanted and filtered. Both of these processes are carried out without the use of solvents. As such, mango butter is a 100% natural ingredient. The decanting process takes several weeks to remove the largest particles. The filtering then completes this process. The aim is to rid the oil of any remaining traces of impurities.