Our boards are made from responsibly sourced mango trees, such as storm fall, or trees that have been felled for other reasons. In fact we’re so particular about the sourcing of our timber, we can tell you exactly where each piece comes from, and the reason it came down (we stop just shy of naming them!). We also ensure that each board is made from one solid piece of timber rather than multiple pieces which have been joined, so your board won’t split apart over time.
Mango is a medium density hardwood tree (approx. 700kg per cubic metre dried) and, like most fruit woods, is completely suitable for use in direct contact with food. Whilst it does contain some natural antibacterial properties (all hardwood timber does, to some extent), it doesn’t contain any toxins (such as naphthalene or benzene) or carcinogens (such as safrole) which are contained in some other timbers currently sold as chopping boards. The term ‘antibacterial’ doesn’t necessarily mean food safe! And many timbers are considered not compatible for use with food due to inflammatory properties, allergens or unsuitability in terms of grain or instability.
Mango wood won’t blunt your knives as quickly as harder timbers, but it won’t mark as badly as some of the softer grained timbers will – the distinctive grain patterns in mango actually help to disguise minor knife marks. With a small amount of regular maintenance, your mango wood board will retain its practicality and good looks for years to come.
