Mango Butter

Mango Butter

5 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Amber
Recipe by  Amber

“This luscious spread can be used on Cuban bread or any fruit loaves. You can make papaya butter by substituting papaya for the mango. This butter will last for 1 week in the refrigerator.”

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  1. Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended.

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Reviews (5)

Rate This Recipe
lutzflcat
8

lutzflcat

I halved the recipe, Used ICBINB spread, pureed the mango in my mini food chopper, and cut back just a little on the honey. It looks nice with tiny bits of mango in the butter, texture is good, and it spreads easily. The mango flavor is subtle, however, a ripe and flavorful peach or nectarine might be a better choice for this recipe IMO. Had this on ciabatta toast for breakfast along with some sliced mango.

GoddessMama
6

GoddessMama

Ok, but it was more like honey butter with mango chunks. Would have been nicer if the flavor was through out the butter.

coolbogi
4

coolbogi

i poured the butter into little candy molds to chill so when i serve it with pancakes tomorrow i can just pop one out an place it on the pancake!!!! it will b so cute.....have to take a pic or two to post tomorrow! i found that the butter wasnt really whipping up well, so i added more butter. There was too much mango. Oh, and for u above that didnt like the butter, i chopped my mango into like cubic centimeter sized slices and chopped em up in the food proscessor.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Basil Strawberry Mango Smoothie

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