Mango Nectar™ is built around that brief stage when mango becomes deeper in color, softer in texture, and unmistakably sweeter. Mango butter forms the largest share of the formula, while mango flavor, a trace of vanilla and beta-carotene extend the fruit through aroma, taste and its natural mango-gold appearance. Cupuaçu, shea and fluid plant oils give the butter enough body to scoop, then enough movement to melt quickly once it meets warm skin.
Mango Nectar™ is built around what changes when fruit finally reaches ripeness.
Beta-carotene gives the butter its mango-gold cast, so the first cue is visual: warm fruit color before the jar ever reaches your skin.
Mango butter is the largest ingredient in the formula, so the fruit appears in the structure of the butter before flavor ever enters the conversation.
Mango flavor carries the fruit forward while a smaller vanilla note rounds its edges, giving the edible profile the softer finish of ripe mango cream.
Watermelon seed oil, MCT oil and oat lipids loosen the three-butter base as soon as warmth reaches it, so richness does not have to mean drag.
The formula is food-compatible from the fats upward, so edible character is part of the product’s architecture rather than a separate feature attached to it.
NAYGA™ · MANGO NECTAR™
Fourteen ingredients. Mango appears in the butter’s structure, its aroma, its taste and even its color.
Mangifera Indica Seed Butter
The largest ingredient in Mango Nectar™. Refined mango butter gives the formula its dense, scoopable body while keeping the fruit present in the architecture of the butter itself.
Theobroma Grandiflorum
A softer seed butter that keeps the mango-heavy base from becoming rigid. Its fatty-acid and phytosterol profile adds another conditioning layer as the butter melts.
Butyrospermum Parkii
Shea extends the conditioned feel after the more fluid oils have already spread, giving the finish more persistence without becoming the dominant butter.
Citrullus Lanatus
A fluid seed oil rich in linoleic acid. It gives the three-butter base movement, helping a dense scoop spread into a much thinner layer once it meets skin.
Caprylic/Capric Triglyceride
MCT oil reduces drag as the butter warms and helps carry the flavor system through a formula that would otherwise be dominated by solid fats.
Avena Sativa
Oat-derived lipids widen the fatty-acid profile of the formula and contribute another conditioning oil after the whipped structure disappears into skin.
Euphorbia Cerifera Wax
Two percent helps the butter keep a recognizable scoop in the jar while still yielding quickly once body heat reaches it.
Helianthus Annuus Lecithin
Phospholipids help the formula’s heavier butters, fluid oils and flavor system behave as one continuous lipid phase rather than separate ingredients sharing a jar.
Food-Grade · Oil-Soluble
This is the immediate fruit signal: ripe mango carried directly inside the oil phase so aroma and edible flavor arrive from the same system.
Natural Mixed Tocopherols
Tocopherols help slow oxidation across a formula built almost entirely from oils, butters and waxes, protecting the lipid system during storage.
Food-Grade · Oil-Soluble
Vanilla is used here as a supporting note. It softens the sharper edges of mango sweetness and helps the edible profile read as mango cream rather than fruit candy.
Natural Food-Grade Oil Dispersion
A tiny amount is enough to move the butter from pale cream toward mango-gold, giving the eye the same ripeness cue the flavor gives the palate.
Food-Grade Confectionery Grade
The edible experience needs sweetness that can live inside an anhydrous butter. Oil-dispersible sucralose provides that without introducing water into the formula.
High-Purity Food-Grade Flavor Modifier
Used at a fraction of one percent, thaumatin rounds the sweet profile so mango, vanilla and sweetness finish as one flavor rather than three separate signals.
MANGO NECTAR™ · FROM JAR TO SKIN
Mango-gold in the jar. Softer in the hands. Translucent across skin. The butter changes shape without losing the fruit character that defines it.
It begins with visible body: rich, mango-gold and dense enough to keep the shape left by the spatula.
The butters soften and the aroma grows rounder. Mango moves from bright fruit toward the creamier profile built into the formula.
The mango-gold scoop becomes a translucent film as its oils take over the work that solid butters were doing in the jar.
The visible color fades into the skin while the conditioned feel and close mango trace remain after the butter itself is no longer visible.
MANGO NECTAR™ · THE FINAL DETAILS
Reusable spatula included
Store in a cool, dry place away from direct sunlight and heat.
Keep the jar tightly closed and avoid introducing water into the product.
Mango, cupuaçu and shea butters may soften or partially melt when exposed to warmer temperatures.
If this occurs, move the closed jar to a cooler environment and allow the butter to firm naturally before use.
A temperature change can alter the butter’s shape without changing the formula inside the jar.
