Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mango Butter
- Level: Easy
- Yield: about 2 cups
Ingredients
1/2 cup honey
1 cup unsalted butter, at room temperature
1/2 cup finely chopped ripe mango
Directions
- 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
