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Weigh out the mango and refined shea butter into a glass, stainless steel or PET plastic bowl.
Using an electric hand whisk, give the butters a good old whisk until they are well creamed and fluffy.
Once you are happy with the creaminess and the butter feels smooth add the Isopropyl Myristate and whisk again until well combined.
Add the carrot and grapeseed oil and continue to whisk. As both the Mango and shea butter are prone to graininess you may want to test the texture of the whipped butter between your fingers as you go. It may not be possible to get rid of all the grains but they can be minimized from giving it a good beating.
Now it’s time to add the vitamin E and the essential oils.
You will need to give the butter a final whisk to make sure the essential oil are fully combined and give the whole thing an extra fluffing.
Transfer into a suitable container, preferably glass or PET plastic and enjoy!!!
This recipe makes around 150 grams, but you will need at least a 200g jar after fluffing. I personally find this is a good trial amount for personal use.