Mango leaf

Mango leaf oil is obtained primarily through steam distillation of freshly harvested leaves. Harvesters select mature, disease‑free foliage from mango trees (Mangifera indica) during the early morning when volatile compounds peak. Leaves are cleaned, then placed in a stainless‑steel still where saturated steam passes through for 2‑3 hours. The steam carries the volatile terpenes, aldehydes, and esters out of the plant matrix. After cooling, the condensate separates into a watery phase and a thin, pale‑green oil that floats on top. The oil is filtered, decanted, and stored in amber glass at 15‑20 °C to preserve its freshness. For larger batches, producers may employ supercritical CO₂ extraction, which captures a broader spectrum of aroma molecules while reducing thermal stress. Solvent extraction with ethanol is also used when the goal is to produce an absolute; the solvent is later removed under reduced pressure, leaving a highly concentrated, viscous extract rich in linalool, geraniol, and mango‑specific lactones. Each method balances yield, aroma fidelity, and sustainability, allowing perfumers to select the material that best fits their creative brief.