Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Mango Butter
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- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 0 g
- Cholesterol
- 61 mg
- Sodium
- 4 mg
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 0 g
- Cholesterol
- 61 mg
- Sodium
- 4 mg
Ingredients
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
Substitute chopped ripe papaya for the mango, or use half mango and half papaya
