Chop 26.6 ounces of mango butter into small pieces and place in a large heat-safe bowl or pitcher. To the same heat-safe bowl, add coconut oil and sweet almond oil. Set the double boiler to medium heat and melt the butters and oils together, stirring gently. 

Once your oils and butters are melted and clear, remove from the heat and cover with saran wrap. Place the bowl in the freezer for an hour, or the fridge for several hours. Alternatively, you can leave the bowl to sit overnight and harden on the counter. 

You want your oils and butters to cool to a more “butter-like” consistency before whipping. Once the mixture has gone from clear to opaque, remove from the freezer or refrigerator.

Begin whipping with an electric hand mixer on medium speed. You’ll notice it will expand in size as more air is introduced. If your mixture is not whipping, place it back into the fridge or freezer to cool and thicken more. Add .4 ounces of each fragrance oil and the papaya extract, stirring thoroughly to combine. Add ⅛-½ tsp of mica for subtle color (optional)

Fold in 1 ounce of arrowroot powder. Use a spatula or large spoon to fold the powder in gently. Once incorporated, scrape down the sides of the bowl and continue to whip the mixture for about 60 more seconds. Add another 1 ounce of arrowroot powder, fold in, then whip with a stand or hand mixer. The butter should be smooth and fluffy. Scoop or pipe into jars and enjoy!