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Mango oil

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– Extraction:
Fat extracted from dried mango kernels by hydraulic pressure or solvent extraction
– Hexane used as extraction medium in solvent extraction
Mango stones washed with well-water, sun-dried, roasted, and mechanically/hand-processed
– Crushed kernels made into pellets and cooled before solvent extraction
– Some processors create flakes using a flaking roller mill

– Composition and characteristics of oil/fat:
Mango kernel oil solid at room temperature with a melting point of 35–43°C (95–109°F)
– Physical characteristics include refractive index, iodine value, saponification value, and more
– Fatty acids present in mango fat: Palmitic acid, Stearic acid, Oleic acid, Linoleic acid, Arachidic acid

– Uses:
– Can be used as a substitute for cocoa butter in chocolate manufacturing

– See also:

– References:
– Information sources: Jill Frank, Prospector, Underwriters Laboratories, Solvent Extractors Association of India
– Retrieved from:
– Category: Vegetable oils
– Hidden categories: Webarchive template archiveis links, Articles with short description, Short description is different from Wikidata

Mango oil (Wikipedia)

Mango oil, mango kernel fat, 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).

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
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