Mango Butter: Uses for Skin and Hair

Mango butter made from ripe Alphonso pulp, softened butter, honey and lime zest is a sweet and savoury spread for grilled fish, prawns, warm bread and corn. This page gives the recipe, storage tips and a buying guide for fresh Hapus fruit.

You can compare boxes and sizes in our mango pulp tins and other mango products.

What mango butter is

The name covers two different products. The culinary version is a spread: ripe mango pulp beaten into butter with honey and lime zest. The second is a fat pressed from the deshelled seed kernel of the mango, sold as a separate ingredient for cosmetic use. This page covers the culinary spread, which you can make in a bowl from fresh pulp.

We sell the fruit, not the seed-kernel fat. If you buy a cosmetic mango seed butter from another seller, read its label and check its ingredients before use.

Why Alphonso suits mango butter

Alphonso is a good base for a sweet spread because its pulp is naturally sweet and aromatic, so you need very little honey to balance the lime. Wikipedia describes Alphonso pulp as rich, creamy and non-fibrous, which gives the butter a smooth, even texture. Alphonso is GI-tagged in India under GI No. 139, and our Ratnagiri fruit is covered by GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139). Our Devgad fruit is covered by certificate AU/6932.

Ratnagiri is a district on the Konkan coast and Devgad is a taluka in Sindhudurg district. They are the same variety. We do not rank one above the other for this recipe. Choose by the fruit size you need. You can compare the two on the Ratnagiri Alphonso Mango page and the Devgad Alphonso Mango page pages.

Mango butter recipe (culinary spread)

Ingredients

• One ripe Alphonso mango, skin removed, flesh cut into cubes (roughly 200 g of flesh from a medium-grade fruit)
• 100 g unsalted butter, softened to room temperature
• 1 tsp honey
• 1 tsp lime zest
• A pinch of sea salt (optional)

Method

1. Press the mango cubes between paper towels to remove as much surface moisture as possible.
2. In a mixer or food processor, beat the softened butter, honey and lime zest until fully combined. Scrape the sides down twice.
3. Add the dried mango cubes one tablespoon at a time, beating between each addition.
4. Taste and adjust the lime zest. The Alphonso pulp is naturally sweet, so you may not need extra honey.
5. Transfer to a serving bowl for immediate use, or roll the mixture into a log in cling film and refrigerate.

A spoonful stirred into warm rice or spread on a hot roti gives a fruity, buttery finish. Start with a small amount, because the mango makes the flavour strong.

Wet mango makes the butter split, so dry the cubes well. Going slowly at the adding stage is what keeps the spread smooth.

Common mistakes and how to avoid them

• Using wet fruit. Surface water splits the butter. Dry the cubes on paper towels before you start.
• Using cold butter. Butter that is too firm will not take in the mango. Let it soften to room temperature first.
• Adding all the mango at once. Add it in small amounts and beat between each addition, so the mixture stays smooth.
• Adding honey before tasting. Alphonso is naturally sweet. Taste first, then add honey only if you need it.

If the mixture separates, chill it for ten minutes and beat it again. Patience at the adding stage matters more than the speed of the mixer.

Serving and storage

Melt a slice over grilled chicken, prawns or fish just before serving. It also works on warm bread, pancakes and corn on the cob. Seafood is a good match, especially prawns from the Konkan coast.

• Keep the spread covered in the refrigerator for about two weeks.
• Roll it into a log in cling film and freeze it for up to six months.
• Use it at room temperature for the softest spread.

Choosing the fruit and the season

Alphonso is harvested from about February to June, with the best supply from March to May. The 2027 season opens on 1 February 2027. Fresh Alphonso is not sold outside the season. The canned Alphonso pulp is available all year in 850 g and 3.1 kg tins from Rs 590, so you can make mango butter outside the fresh season. Our mango collection shows what is listed on the store at any time.

Choose a medium-grade fruit of 180 to 225 g for a batch of about six servings, as the recipe above suggests. A larger fruit simply gives you more pulp to use.

If you are making a larger batch, blend one fruit first, taste the pulp, and decide how much honey and lime the rest needs before you use the remaining fruit.

Delivery and arrival

Orders received before 1 PM are dispatched the same day. We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Check your PIN code at checkout. We do not promise a delivery day for any named city, because the PIN code and the courier route decide it. Choose an address where someone can receive a perishable box.

Report any damage within 24 hours of delivery to support@alphonsomango.in or 8369048029. On arrival, lay the fruit in a single layer away from direct sun and ripen firm fruit at room temperature before making the butter.

Ripening and what to ask any seller

We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Calcium carbide is prohibited for ripening fruit in India under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011. We are an FSSAI-licensed seller. No home test proves how a mango was ripened, and the bucket-of-water test is a rough clue, not proof.

Before you buy fruit for a spread, ask the seller how the fruit was ripened and whether a GI user certificate number is shown for Alphonso. Our guide to identifying authentic Hapus lists more questions to ask.

People also ask

What is mango butter?

Mango butter has two meanings. The culinary version is a spread made by beating ripe mango pulp into softened butter with honey and lime zest. The cosmetic version is a fat pressed from the seed kernel and sold as a separate ingredient. This page covers the culinary spread, which you can make at home from fresh pulp.

How do you make mango butter at home?

Dry the cubes of one ripe Alphonso mango well, then beat them into 100 g of softened butter with one teaspoon of honey and one teaspoon of lime zest. Add the mango one tablespoon at a time, taste, and adjust the lime. Serve at once, or roll the butter into a log in cling film and refrigerate it.

How long does homemade mango butter keep?

Homemade mango butter keeps for about two weeks in the refrigerator when covered. Rolled into a log in cling film, it can be frozen for up to six months. Bring it to room temperature to spread it. Discard it if it smells sour or shows mould.

Which mango is best for mango butter?

Alphonso is a good choice because its pulp is naturally sweet and aromatic, so little honey is needed. Ratnagiri and Devgad are the same variety, and we do not rank one above the other. Choose by the fruit size you need and check the product page for the current price.

Related searches

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• Alphonso pulp tins (850 g and 3.1 kg)
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• Alphonso mango season dates
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Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.