Mango Wood Furniture & Homeware | Handcrafted | Craftmede

Mango wood comes from trees that have finished their fruiting life, usually after about fifteen years, when the orchard replants. Instead of being burned, the timber is milled into furniture and tableware. That makes it one of the few genuinely circular hardwoods, and it is the wood most of this collection is built from.

It is a mid-weight hardwood at roughly 1,070 lbf on the Janka scale, with an open grain and a colour running from pale honey to deep brown, often within a single board. Because it carves and takes paint well, it is also the wood our hand-painted pieces start from.

Every piece below is shaped, sanded and finished by hand, so the grain on the table you receive will not match the photograph exactly. That is the point.

Is mango wood good quality?

Mango sits in the middle of the hardwood range, above poplar and close to black cherry, just under red oak at 1,290 lbf. It is hard enough for daily-use furniture and tableware, and softer than oak or acacia, which is why it is easier to carve. For side tables, bowls, trays and serveware it is well matched. It is an indoor wood — its rot resistance is inconsistent, so keep it out of gardens and bathrooms.

Is mango wood food safe?

Yes, when finished with a food-grade oil or wax. The finish determines food safety, not the species. Our serveware is finished with food-safe oil rather than lacquer. Rinse by hand, dry immediately, and re-oil every few months.

How does it compare to acacia?

Acacia is harder and more water-resistant, which makes it the better choice for cutting boards and anything that gets wet often. Mango is lighter, takes paint and carving better, and has more colour variation in the grain. We use both.

Caring for mango wood

Keep it out of direct sun and away from radiators — sustained dry heat splits wood far more often than use does. Wipe spills rather than letting them sit. For serveware, hand wash only; a dishwasher will raise the grain and strip the oil in a single cycle. A light coat of food-safe mineral oil two or three times a year keeps the colour deep and the surface sealed.