PLANT BUTTER
Wild Mango Butter
Irvingia Gabonensis Kernel Butter
A firm plant butter from the kernels of the African wild mango tree, naturally solid at room temperature, used to give creams body and leave skin feeling soft and conditioned.
Source
Kernels of the African wild mango (dika) tree
Used for
Dry skin, rich textures
How it works
A firm, rich butter from the dika nut.
Its texture comes from its fatty acids. Analysis of the kernel fat shows it is highly saturated, made up mainly of lauric and myristic acids, which is why it is solid at room temperature and keeps well; the same analysis found it was stable to oxidation during storage.
In skincare its listed function is skin conditioning. It adds richness and body to creams and balms and leaves skin feeling soft, smooth and comfortable, so it suits dry skin and richer textures, morning or night.
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01
A firm, rich plant butter that gives creams body
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02
Leaves skin feeling soft, smooth and conditioned
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Naturally stable, thanks to its mainly saturated fatty acids
Questions
Is wild mango butter the same as mango butter?
Why is wild mango butter solid?
What does wild mango butter do for skin?
About the plant
The European cosmetic ingredient database lists the butter as made from the kernels of the African wild mango, with skin conditioning as its function in cosmetics. (COSMILE Europe)
The research
- COSMILE Europe (Cosmetics Europe) cosmetic ingredient database: Irvingia Gabonensis Kernel Butter (African wild mango, dika; kernels; butter (vegetable fat); function: skin conditioning) (opens in a new tab)
- Zoué LT, Bédikou ME, Faulet BM, Gonnety JT, Niamké SL. Characterisation of a highly saturated Irvingia gabonensis seed kernel oil with unusual linolenic acid content. Food Science and Technology International. 2013;19(1):79-87. PMID: 23345325. (opens in a new tab)
- Mateus-Reguengo L, Barbosa-Pereira L, Rembangouet W, Bertolino M, Giordano M, Rojo-Poveda O, Zeppa G. Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review. Critical Reviews in Food Science and Nutrition. 2020;60(14):2446-2459. PMID: 31366215. (opens in a new tab)