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Mānoa Chocolate - Manakō x Mango Bar 70%

Historical accounts suggest Mangoes first arrived in the Hawaiian Islands before 1825. In Hawai’i the fruit thrives with over 500 varieties across the islands! Mango season is a highlight of summer in Hawai’i and brings a pleasant sweetness to the heat. It is widely consumed fresh, dried (with Li-Hing Powder), or preserved through pickling, chutney, and sauces.

Shar Tuiasoa of Punky Aloha Studio is the talented local artist behind the cover illustration. Try with the other flavors of Hawai'i the Coconut (Haupia), Passion Fruit (Liliko'i), and Banana (Mai'a) bars.


  • 70% Dark Chocolate
  • Vegan
  • For maximum flavor, store and eat chocolate at 65-70°F
  • Soy Free
  • Direct Trade
  • Non GMO
  • Gluten-Free


  • Cocoa Butter
  • Mango Powder
  • Organic Cane Sugar
  • Cacao


  • Wine: German Riesling
  • Liquor: White Rum
  • Beer: IPA

Net Weight:

  • 2.1 oz (60g)

About Mānoa Chocolate

dylan tamara butterbaugh mānoa chocolate

In 2010, while studying at the University of Hawaii at Manoa, Dylan Butterbaugh made a friend who was researching the potential success of growing cacao in Hawaii. Shortly after, Dylan spent six months in labs at the College of Tropical Agriculture learning the processes that turn the fruit into chocolate. When the chocolate industry in Hawaii began to emerge, he identified a need for local processors and launched Manoa Chocolate.

Mānoa Chocolate is a bean-to-bar chocolate factory focused on producing quality dark chocolate in Kailua, O‘ahu. Since 2010, their goal is to showcase the unique flavors and characteristics of cacao through direct trade of single origin beans from around the world and across the Hawaiian Islands.

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