Mānuka honey has long been associated with skin health, appearing in everything from face masks to speciality skincare products. But how much of this reputation is backed by genuine evidence, and how much is marketing?

Here's a clear-eyed look at what the science actually supports - PLUS, we've included a special bonus recipe at the end of this post - the classic NZ favourite treat, Hokey Pokey.

Why Mānuka Honey Is Used in Skincare

Mānuka honey's skincare reputation largely stems from its naturally high concentration of methylglyoxal (MGO), along with other natural compounds not typically found at the same levels in regular honey.

These properties have made it a popular ingredient in natural skincare formulations, valued for its unique composition compared to standard honey varieties.

What the Research Shows

Scientific interest in honey's use on skin isn't new, and mānuka honey in particular has been studied for its distinctive properties compared to other honey varieties.

Research has explored its role in supporting the skin's natural moisture balance and its use as a natural humectant, meaning it can help draw and retain moisture in the skin.

It's worth being precise here: while mānuka honey's unique composition is well documented, claims about specific skincare outcomes vary in the strength of evidence behind them. Genuine, high-quality mānuka honey, backed by real testing, is a meaningfully different starting point than an unverified "honey-infused" product.

Topical Use vs. Dietary Use

It's worth distinguishing between mānuka honey applied topically (directly to skin) and consumed as part of a daily diet. The compounds and mechanisms studied for topical skin application aren't automatically the same as those relevant to internal, dietary use.

Consumers exploring mānuka honey for skin benefits should look specifically at topically focused formulations or verified raw honey suited to external use, rather than assuming any jar of mānuka honey is designed for skincare application.

What to Look for in Mānuka Skincare Products

Given how much variation exists in the market, a few things help separate genuine products from marketing claims:

• Verified MGO or UMF™ rating, even in skincare formulations, offering a testable measure of the mānuka content
• Clear ingredient transparency, rather than vague references to "mānuka extract"
• New Zealand origin verification, given mãnuka’s specific botanical source

A Note on Realistic Expectations

As with most natural skincare ingredients, mānuka honey is best understood as a genuinely interesting, well-documented natural compound, not a guaranteed solution to specific skin concerns. Its value lies in its unique, verifiable composition, not in overstated marketing claims.

Frequently Asked Questions

Is mānuka honey good for all skin types?

Its natural humectant properties are broadly compatible with many skin types, though anyone with sensitive skin or known allergies should patch-test any new topical product.

Can I use regular mānuka honey from the pantry on my skin?

While some people do, products specifically formulated for topical use often account for texture and application in ways a food-grade jar isn't designed for.

Does a higher MGO rating mean better skincare results?

Not necessarily. MGO rating reflects the honey's tested strength, but skincare formulation and quality matter just as much as the base ingredient.

Is there strong scientific evidence behind mānuka skincare claims?

Mānuka honey's distinctive natural composition is well documented, though it's worth approaching specific skincare marketing claims with a critical eye rather than assuming a guaranteed effect.

How can I verify a mānuka skincare product is genuine?

Look for a verifiable MGO or UMF™ rating and clear confirmation of New Zealand mānuka origin, rather than vague labelling.

A Genuinely Interesting Ingredient, Understood Clearly

Mānuka honey's place in skincare is built on real, distinctive natural properties, best appreciated with a clear understanding of what the evidence actually shows.

Explore Certified Mānuka Honey:

Discover independently verified mānuka honey, suited to both everyday wellness and topical use. Shop now:

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Bonus Recipe: New Zealand's Own Hokey Pokey

As we head toward another New Zealand summer, we wanted to share something a little different: a true Kiwi classic, made the traditional way.

Mānuka Honey "Hokey Pokey" (Honeycomb)

Classic New Zealand honeycomb, infused with rich mānuka honey

Hokey Pokey, also known as honeycomb toffee, is a New Zealand classic: light, golden, and full of crackly air bubbles. This version is infused with rich mānuka honey for extra depth of flavour. It's a fun one to make with kids (with an adult handling the hot sugar) and makes an impressive addition to any dessert table.

Prep time: 5 minutes. Cook time: 10 minutes. Setting time: 20 minutes. Yield: Approx. 4–6 servings

Ingredients

• ¾ cup granulated white sugar (150g)
• 1 Tbsp golden syrup (or light corn syrup)
• 2 Tbsp mānuka honey
• 1½ tsp baking soda (see notes)

Equipment Needed

• Baking sheet lined with parchment paper
• Medium heavy-bottomed saucepan
• Candy thermometer (see beginner tip below if you don't have one)
• Whisk

Instructions

1. Prep your station. Line a baking sheet with parchment paper and place it on a heat-safe surface. Don't skip this step - the final steps happen very quickly, and you won't have time to set up once the mixture is ready.

2. Combine liquids and sugar. Add the golden syrup and mānuka honey to a medium saucepan first, then gently pour the sugar directly on top.

3. Don't stir. If needed, gently swirl the pan to submerge the sugar. Stirring at this stage introduces sugar crystals and can affect the final texture.

4. Heat the mixture. Place the saucepan over medium heat. Clip a candy thermometer to the side of the pan and heat until the mixture reaches 300°F (150°C), the hard-crack stage. No thermometer? See the beginner tip below.

5. Whisk in the soda. Immediately remove the pan from the heat. Quickly add the baking soda and whisk vigorously just until fully combined, light, and foamy.

6. Pour and set. While whisking, swiftly pour the foaming mixture directly onto your prepared, parchment-lined baking sheet.

7. Don't touch it. Once poured, leave the mixture completely alone - spreading or touching it will deflate the air bubbles that give hokey pokey its signature texture.

8. Cool and break. Allow the hokey pokey to sit undisturbed at room temperature for at least 20 minutes, until completely cooled and hardened.

9. Serve. Crack the honeycomb into pieces of your desired size. Store in an airtight container immediately to keep moisture out.

Beginner Tip: No Candy Thermometer? No problem.

If you don't have a candy thermometer, you can still get a good result using the cold water test: carefully drop a small amount of the hot syrup into a cup of cold water. If it forms hard, brittle threads that snap cleanly rather than bending, it's ready. This takes a little more attention than a thermometer, so it's worth doing a practice batch first if it's your first time making toffee. A cheap candy thermometer is also an inexpensive, one-off purchase if you plan to make this again.

Baker's Notes

• For larger bubbles: increase the baking soda to 1¾ tsp for more dramatic, visible honeycomb holes. This creates a more striking look but slightly changes the flavour compared to the original ratio.
• Golden syrup substitute: light corn syrup can be used in equal measure if golden syrup isn't available, though golden syrup gives the most authentic flavour.
• Safety note: the sugar mixture reaches a very high temperature. Keep children at a safe distance during the heating and pouring steps, and let them help with the fun part, breaking the finished honeycomb into pieces.

Explore More Recipes:

Find more information on how and why to enjoy mānuka honey throughout our blog pages.

Shop now: Browse the M&H collection here.