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The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4‐8 h), temperature (50‐70°C), and enzyme load (6‐10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with CB were assessed. Triacylglycerol content, melting behavior, solid fat content, crystal morphology, and polymorphism were investigated by high‐performance liquid chromatography, differential scanning calorimetry, pulse nuclear magnetic resonance, polarized light microscopy, and X‐ray diffraction, respectively. The …