Mango Butter

Mango butter — made from ripe Alphonso mango pulp, mango seed kernel fat, honey, and lime zest — doubles as a culinary spread and a skin-softening ingredient. GI Tag No. 139 covers the Ratnagiri and Devgad Alphonso fruit that makes the richest base, available February to June.

Buy Alphonso Mangoes Online

The fruit you eat and the fat pressed from its seed kernel both carry the name "mango butter." The Alphonso — GI Tag No. 139, sourced by Powle Home Foods from 55 villages across Ratnagiri and Sindhudurg — gives you the sweetest pulp for the culinary version and the richest kernel fat for skincare. Both products start with the same tree.

No Alphonso is dispatched July to January. Both varieties are ripened on hay beds only — no carbide, no ethylene chambers.

Ratnagiri vs Devgad: Which to Choose

Factor	Ratnagiri Alphonso	Devgad Alphonso
GI Tag	GI No. 139 (AU/5974/GI/139/260)	GI No. 139 (AU/6932)
Season	February – June (peak March–May)	February – June (peak March–May)
Brix at full ripeness	18–24°	18–24° (typically upper end)
Fruit weight (by grade)	150–275 g and above	150–275 g and above
Price range	₹1,849 – ₹5,399	₹1,849 – ₹5,499
Best for mango butter (culinary)	Yes — sweet, aromatic pulp	Yes — slightly richer sweetness
Customer pattern	North India leans this way	Mumbai leans this way

Delivery Across India

Every box travels from the Ratnagiri or Devgad packhouse to our Mumbai packhouse in air-conditioned vehicles. The full journey — harvest to dispatch — takes 48–72 hours. Fruit leaves at 70–80% ripeness and finishes ripening within three days of reaching you.

Dispatch is by BlueDart, Delhivery, Ekart or XpressBees depending on your pin code. Metro cities receive orders in 20–24 hours. Most other Indian cities get delivery within 1–3 days. We service 15,000–17,000 pin codes.

Each box is a top-and-bottom 5-ply corrugated fibreboard box with a 12-slot partition, six air holes, and every mango in a foam-net sleeve. The partition carries transit pressure — not the fruit. Damage replacement is 100% with photo evidence within 24 hours of delivery.

How to Order

1. Select your grade. Choose Ratnagiri (₹1,849–₹5,399) or Devgad (₹1,849–₹5,499) by size — Small (150–180 g), Medium (180–225 g), Extra Large (250–275 g) or Jumbo (275–300 g) — and pick half dozen, one dozen or two dozen.
2. Add to cart and check out. Enter your pin code at checkout to confirm serviceability across 15,000–17,000 locations in India.
3. We dispatch and you track. BlueDart, Delhivery, Ekart or XpressBees depending on pin code delivers to most Indian cities within 1–3 days. You get a tracking link by SMS and email.

What Is Mango Butter?

The term covers two different products. The first is a culinary spread: ripe mango pulp blended with butter, honey, and lime zest. The second is a cosmetic fat: cold-pressed or expeller-pressed oil from the deshelled seed kernel of the mango, which sets solid at room temperature.

The Alphonso from Ratnagiri and Devgad is not a random choice here. At 18–24° Brix, the pulp is sweet enough that you need very little honey to balance the lime. Most generic mangoes require twice the sweetener to get the same result. When Prashant Powle's team grades fruit from Golap or Kunkeshwar, fruits that miss the export grade on size — not on flavour — are what home cooks actually want for this recipe. All the sugar, none of the cosmetic perfection.

Is Mango Butter the Same as Mango Seed Butter?

Not quite. The culinary version uses the flesh. The cosmetic version uses the kernel inside the seed stone. Both come from the same fruit. The kernel fat is extracted by cold pressing the dried, deshelled kernel — a process done industrially, not at home. What you can make at home is the pulp-based spread described in the recipe below.

Ingredients

For the culinary version — enough for six servings:

• 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
• One teaspoon honey
• One teaspoon lime zest
• A pinch of sea salt (optional, especially good if you're spreading this on grilled protein)

For the cosmetic base: mango seed kernel butter, available from cosmetic ingredient suppliers. It is extracted by expeller or cold pressing of deshelled kernels and typically sourced as a finished ingredient — you won't press it at home.

Recipe

Press the mango cubes between paper towels. You want to remove as much surface moisture as possible — wet fruit splits the butter and you get a greasy, separated mess instead of a smooth spread.

In a mixer or food processor, beat the softened butter, honey, and lime zest until fully combined. Scrape the sides down twice. Then add the dried mango cubes one tablespoon at a time, beating between each addition. Go slowly. Rushing this step is why most first attempts separate.

Taste. The Alphonso's natural Brix means you may want no additional honey at all. Adjust lime zest to taste.

Transfer to a serving bowl for immediate use, or roll the mixture into a log in cling film, twist the ends, and refrigerate. It keeps for up to six months frozen, or about two weeks in the refrigerator.

How to Use It at the Table

Melt a slice over grilled chicken, prawns, or fish just before serving. The butter liquefies on contact with heat and coats the protein. It also works on warm bread, pancakes, and corn on the cob. The pairing with seafood — particularly tiger prawns from the Konkan coast — is worth trying once.

Mango Butter Benefits

A 100 g serving of ripe Alphonso pulp contains roughly 30–36 mg of vitamin C — about 40–45% of the ICMR-NIN 2020 recommended daily intake for adult men (80 mg/day) and about 50% for adult women (65 mg/day). When you blend that pulp into a compound butter, you carry some of that nutritional load into whatever you're eating.

The cosmetic seed kernel fat is rich in stearic and oleic fatty acids, which are what give it the emollient quality described below. Govindappa et al. (2011) documented anti-inflammatory activity for mangiferin, a compound found in mango, in a cell study — worth knowing, though a cell study is not a clinical claim.

Our fruit is independently tested by Envirocare Labs Pvt. Ltd., Thane (NABL accredited, certificate TC-8284; report 01/ETHAP2500044, 5 April 2025). All 28 tested residues fall within Codex maximum residue limits. 27 of 28 were below the limit of quantification. That matters when you're using the pulp in a recipe you'll eat regularly.

Mango Butter for Skin

The cosmetic-grade mango seed kernel butter melts at skin temperature. Applied directly, it forms a thin occlusive layer that reduces transepidermal water loss — the same mechanism as shea or cocoa butter, but with a lighter, non-greasy finish that suits humid climates like coastal Maharashtra.

It moisturises, reduces the appearance of dark spots with regular use, and works well on dry elbows, heels, and lips. Mix it with a few drops of rosehip oil if you want a lighter consistency for the face.

All Natural Hair Conditioner Recipe Using Mango Butter

Combine 2 tablespoons of mango seed kernel butter (softened), 1 tablespoon of coconut oil, and 5 drops of your preferred essential oil. Melt gently over a double boiler, stir until uniform, pour into a clean jar, and allow to set at room temperature. Apply a small amount to dry or damp hair ends, leave for 20 minutes, and rinse. The fatty acid profile — high in stearic and oleic acids — coats the hair shaft and reduces frizz without silicone.

This is an all natural hair conditioner recipe that keeps for about three months in a cool, dark place.

Mango Butter for Hair

Hair care is where the seed kernel fat earns its keep most clearly. It seals the cuticle, which is exactly what the Konkan coast humidity breaks open. The oleic acid content helps with scalp moisture retention; the stearic acid gives the product enough body to stay on the hair shaft rather than dripping off immediately.

Use it as a pre-wash scalp treatment, a leave-in on the ends, or as the base for the conditioner bar recipe above. It does not weigh fine hair down the way heavier butters do. Keep the application focused on mid-lengths and ends if your scalp is oily.

What Prashant Powle's Team Does Not Do

We do not press kernel butter ourselves — that is an industrial process. We sell the fruit. You can extract the kernel from an Alphonso seed stone, dry it, and take it to a cold-press facility, but the yield per fruit is small and the process is not practical at home scale. The cosmetic mango butter you buy in stores comes from industrial quantities of kernels, mostly sourced from processing facilities in Maharashtra and Karnataka.

We also do not ship fresh Alphonso between July and January. The trees rest. Ordering in that window means ordering for the following season, not for immediate dispatch.

Source: Powle Home Foods (AlphonsoMango.in), GI Authorised User AU/5974/GI/139/260, FSSAI 10020022011783, APEDA 225579; Prashant Powle, founder, sourcing across 55 named villages in Ratnagiri and Sindhudurg districts.

Frequently Asked Questions

Authority

Powle Home Foods, founded in 2017 by Prashant Powle and registered in July 2019, operates AlphonsoMango.in and sources from 55 villages across Ratnagiri and Sindhudurg districts. GI Authorised User number AU/5974/GI/139/260 (GI No. 139, Registry Certificate No. 4163, issued 16 October 2019). FSSAI licence 10020022011783. APEDA registration 225579. All fruit is ripened naturally on hay beds in temperature-controlled rooms — no ethylene chambers, no calcium carbide, no artificial ripening agents. The brand has served 47,000+ customers since its first full commercial season in 2020 and exports to the US, UK, UAE, Singapore, and Japan.

People Also Ask

What is mango butter good for?

Mango butter works two ways: as a culinary spread over grilled chicken, prawns or toast, and as a skin-softening cosmetic fat pressed from the mango seed kernel. The pulp version adds natural sweetness without much added sugar — Alphonso fruit at 18–24° Brix needs little honey to balance lime zest. The kernel fat hydrates and softens dry skin.

For the culinary version, Alphonso fruit that misses export grade on size — not on flavour — makes the richest base, all the sugar with none of the cosmetic pressure.

Where can I purchase mango butter?

Cosmetic mango seed kernel butter is sold by specialty ingredient suppliers and larger e-commerce platforms across India. The culinary version — ripe mango pulp blended with butter, honey and lime zest — you make at home using fresh Alphonso. The key ingredient, good ripe Alphonso, is available February to June and ships to 15,000–17,000 pin codes.

You can order GI-tagged Ratnagiri or Devgad Alphonso at alphonsomango.in and make the spread at home within three days of delivery.

What is the best brand of mango butter?

For the culinary spread, the quality of your mango matters more than any packaged brand. Alphonso from Ratnagiri or Devgad, both covered by GI Tag No. 139, gives you pulp at 18–24° Brix — sweet enough that you may skip added honey entirely. Most commercial culinary mango butters use lower-Brix fruit and compensate with sugar.

For cosmetic kernel butter, look for cold-pressed, unrefined stock from a FSSAI-registered or cosmetic-grade supplier and check the extraction method on the label.

Which one is better, mango butter or shea butter?

Neither is universally better — they suit different uses. Mango seed kernel butter is firmer and less greasy, absorbs quickly, and carries a faint mango scent. Shea butter is softer at room temperature, heavier, and works well for very dry or damaged skin. For Indian summers, mango kernel butter feels lighter on the skin than shea.

For the culinary spread, there is no shea equivalent — it is a mango-only recipe, and Alphonso pulp at 18–24° Brix is what makes it work without over-sweetening.

For more on how to pick and use Konkan mangoes, read our guide to mango seed uses and nutrition and our Alphonso mango health benefits guide.

Ready to order? Browse the full mango collection and pre-order for the February–June season before stock runs out.