CBE grade · dry-fractionated from Mangifera indica
The hard fraction of our upcycled mango kernel butter. A silky, high-SOS stearin that sits between kokum and sal in structural authority — warmer on skin than kokum, more elegant than sal, and built from a kernel that India's mango industry otherwise burns.
India presses 25 million metric tonnes of mango pulp a year. Behind the pulp sits roughly 2 million tonnes of kernel, almost all of which is incinerated or landfilled. We buy kernel from three cold-pressing co-operatives across Ratnagiri and Sindhudurg, press it under our enzyme-assisted protocol, and fractionate the crude butter into a premium stearin and a silky olein.
Mango stearin carries 45 to 55 percent stearic acid, 30 to 40 percent oleic, and an iodine value that sits just below kokum. The melt point holds firm at 38 to 42°C. SOS content climbs above 70 percent.
For confectionery, it is a credible cocoa butter equivalent for heat-resistant chocolate — the category AAK and Cargill are actively commercialising across India and Southeast Asia. For cosmetics, it is the silky middle ground between kokum (too hard) and mango butter (too soft) — perfect for premium body butters, lip balms, and structural salves.
A million tonnes of kernel India burns. Now an ingredient we sell.
| Fatty acid | Notation | Typical range |
|---|---|---|
| Stearic | C18:0 | 45–55% |
| Oleic | C18:1 | 30–40% |
| Palmitic | C16:0 | 5–9% |
| Linoleic | C18:2 | 2–4% |
| Other | — | <3% |
Recommended applications by our technical desk. For co-development, we dispatch a formulator onto site for the first production batch.
38 to 42°C melt. Stable through Indian distribution summers.
Silkier afterfeel than kokum stearin; retains structural body.
Holds colour and shape at 35°C; pleasant near-neutral taste.
Carries fragrance cleanly; no solvent residue; stable for 18 months.
Gentle melt; low comedogenicity; pairs beautifully with kokum olein.
Certified upcycled ingredient for clean-beauty portfolios.
Replaces palm stearin and West African cocoa butter at 1:1 in hard-butter systems. In heat-resistant chocolate, use at 1 to 5 percent direct substitution. Pair with kokum stearin to lift melt point for tropical distribution.
Cosmetic and CBE grades. Ships with SFC curve, CoA, and an upcycled-origin certificate.
Hero
CBE grade
Our highest-margin SKU. Harder melt, higher SOS, premium chocolate and structural body butters.
Read dossier →
Liquid
Liquid fraction of Mangifera indica
Silky, pourable. For hair mists, lip gloss carriers, and light emollients.
Read dossier →
Engineered
Kokum + sal + mango stearin
Engineered SOS-POS ratios. Tell us your melt window — we build the lipid.
Read dossier →The silkier half of hard butter.
From Konkan with love.