Mangos and mango butter

Mango Butter

  • 4  Cups Mangos, diced (about 4)
  • 1 t cinnamon
  • ¼ t nutmeg
  • ¼ t sea salt
  • Mason jar or airtight container

 

Add mangoes, cinnamon, nutmeg, and salt into a blender or food processor.  Continue until mixture is very smooth.  Frequently stop and scrape down the sides of the blender/processor. Pour purée into a medium saucepan.  Bring mixture to a simmer.  Stir mixture often.  Continue simmering  for about 1 hour and 15 minutes. The mixture should become very thick and turn  slightly dark.

Remove from heat and let cool.   Once cooled, pour mixture into  an airtight container such as a Mason jar.  Keep in refrigerator up to 5 days.

Use on toast, yogurt, oatmeal, quinoa, or brown rice.  Can also compliment chicken.

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