Mango Kernel Fat

Mango kernel fat is a vegetable fat extracted from the kernel (seed) of the mango fruit. The kernels are typically dried, crushed, and then the oil is extracted using mechanical pressing or solvent extraction, followed by refining processes to purify the fat.

Mango kernel fat is used as a fat or oil in a variety of food products, particularly in confectionery and baked goods. Its properties allow it to function similarly to cocoa butter, providing a smooth texture and good melting characteristics, making it suitable for use in biscuits, cakes, and chocolate coatings.

Mango kernel fat is not classified as a food additive in the UK and therefore does not have an E-number. It is a source of fatty acids, including saturated and unsaturated fats. As with all fats, it contributes to the energy content of foods. Regulatory bodies like EFSA evaluate fats and oils for safety as part of the wider food supply, but specific evaluations for mango kernel fat as a distinct ingredient are not commonly highlighted.