Mango Butter

So I'm not sure fruit butters are a thing outside of the southern US? Or at least by that name. I grew up on my grandmother's apple butter. Now apple butter doesn't actually have any butter in it. Its really just apple sauce that's been cooked down with spices and sugar until it is a thick spread for putting on warm biscuits or toasted bread. It screams fall with all its cinnamon and cloves. My grandmother always canned it so it could be enjoyed all winter. So its really just a fruit spread. I've branched out and made a pumpkin butter in recent years that I absolutely love. And once or twice, years ago now, I made some from peaches. This summer, mangoes have been everywhere. My mom and I started brainstorming about a mango butter. I researched spices that pair well with mangoes and got input from her as well as my idea developed. I knew I wanted to use ginger. But then a jar of cardamom popped out at me, and I also thought about turmeric just adding to the beautiful color. And apparently turmeric is this super spice that has all these healing properties. Who knew? It probably isn't going to do much in small amounts, but why not throw some in?! So, I've been having mango butter on toast, biscuits, bagels and my favorite way has been smeared on a buckwheat pancake instead of syrup. Yum! Enjoy!

Mango Butter
3 cups pureed fresh mango
1/4 cup honey
3/4-1 tsp ground ginger
3/4 tsp ground cardamom
1/2 tsp turmeric (opt, but do full teaspoon of ginger if not using)
2 pinches salt
1 Tbs lemon juice

Peel and dice mangoes. Puree, then measure into a medium sized saucepan. Stir in honey, spices, and salt. Cook over low heat until thickened--about 20-30 minutes. You'll likely want to put a lid on top (tilt to allow steam to escape--do not close completely), so that you don't splatter mango everywhere as it boils.

When it reaches your desired thickness, stir in the lemon juice and allow to cool. Store in a jar in the fridge for up to a few weeks. You could also freeze it or can it.

Enjoy!