Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mango Butter
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 23
- Saturated Fat
- 15
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 0
- Cholesterol
- 61
- Sodium
- 4
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