Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mango Butter

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  • Level: Easy
  • Yield: about 2 cups
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Ingredients

Directions

  1. In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed. Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

Cook’s Note

Variations: substitute chopped ripe papaya for the mango, or use half mango and half papaya

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