I seriously can’t believe it is October already! I know for many you in the states, the weather is getting colder and the sharp winter crisp is in the air. To be totally honest with you, I kinda miss it. Spring and fall were always my favorite seasons, because I loved watching the changes of seasons and the temperatures are perfectly cool & refreshing. Gratefully, I was able to see a hint of that while in Durango, CO for a weekend at my best friend’s wedding a couple weeks ago. It was gorgeous!
So, today I have something really fun to share with you! Over the last couple months I’ve been seeing so many people canning and preserving their fruits and veggies throughout the blogging world. I really enjoy seeing all their hard work turn out good and ready for the winter to come. I, on the other hand, hardly need to can or preserve because of the great weather conditions year round in Costa Rica… BUT the one fruit that isn’t available year round are Mangos. They are only available from May through mid-October (maybe November if you are lucky) and I knew I had to do something about that. So, while the mangos were growing and abounding everywhere… I would buy 8-10 pounds (sometimes more) every week and freeze or dehydrate about half of them. Well, I dehydrated enough mangos to make a couple jars of mango butter… yep, you read that right! Mango butter!
Over the years before moving to Costa Rica, I’ve made apple butter and apricot butter using the recipe from NT with delicious results. So, I thought… “why not try it with mangos?”… thus started my adventure on making butter with the “peach of the tropics”, but taking it a step further by making it totally RAW. Usually all recipes for making fruit butter calls for a lot of cooking and sugar to get that creamy, jelly-like texture. Not with this recipe… it is much easier and quicker to whip together with all the enzymes, vitamins and antioxidants goodness still in them. But that’s not all! The butter is also lacto-fermented… so it is full of gut-friendly probiotics too! How can something already good get even better?! I LOVE IT :o)
Raw Mango ButterMakes about 2 quarts
- 6 cups unsulphured dried mangos, about 1 pound
- 1 Tbsp sea salt (you can use less)
- 1/4 cup whey
- 3 Tbsp – 1/4 cup (or more) raw honey
Warm up filtered water in a pot till 100-115 F (Do not let it boil!). Pour dried mangos in there and let them soak till completely soft. Transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. I used less honey because the mangos were already sweet and didn’t need to be sweeten up.
Transfer the butter into quart-sized mason jars. It should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before putting in your fridge. This should be eaten within 2 months. It is DELICIOUS with breakfast porridge, pancakes, bread and crackers.NOTE: I used my “Lacto Master” to make the butter. You can use just the lid on the jar, but open it slightly once or twice during the 2 day process so the gases can escape and screw it back tightly. I have the airlock system on a wide-mouth lid and gallon lid. So, I am able to culture in big and small quantities. If you are interested in purchasing one… go to Cultures for Health and make sure you let them know I referred you :o)
Okay, now… my wonderful, noisy readers! Do you have anything to share with me today? If yes, please leave a comment and link below. I will surely check it out and leave you a comment. Remember, when you post your recipes to link back here and spread the word too! Thanks and looking forward to seeing if anybody will participate… DON’T BE SHY! I will love to see what others will have for Sweet Wholesome Wednesdays!
PS- Don’t forget about the Rockin’ Baby Sling Giveaway! Spread the word and leave me a comment saying you did that. Even if you don’t need it… it will be a great gift for the holidays to come!
This is wonderful. I will definitely make this mango is in season already. We have mango trees in the garden and sometimes we have way too much mangoes. They’re easier to prepare too. Oh, just one problem, I don’t have a dehydrator. Most dried mangoes that are sold here contains sulfur. I still have a time to find a way to dry those mangoes. Thanks for the wonderful and wholesome recipe.
I’ve read you can use a regular oven to dry fruit, or dehydrate foods, cooking at a low temperature, say, 150 degrees F.?
150 F is too hot and will toast your food rather than dry it. Plus, you need the air circulation to properly dry thoroughly the fruit without it drying out too much and toasting.
Hi Marillyn, I’ve never try fruits butter before..though look really delicious and refreshing. Simple indeed! I hope I can find whey here. Cheers.
as always, your newest creation in the kitchen looks amazing!
This sounds wonderful! What a cool idea! I love mangoes, so this would be a great way to love them no matter what time of year it was.
I’ve been wanting to make some kind of fruit butter because it’s been popping up often on a lot of food blogs. Mangoes is one of my favorite fruits and I really want to try making raw mango butter, it does not look too complicated to make either
This looks so delicious! Mango is one of my favorite foods. I vastly prefer making fruit butter to buying (or even making) jam. Much less sugar, a fuller fruit flavor, and just yummy all around. I do have one question before I make this – is it still sweet with the fermentation? I haven’t yet tried to make fermented fruits. I worry that they’ll be too sour, especially for my kids (even though they generally love fermented foods). Thanks!!
I adore mango and the idea of mango butter is brilliant! I am definitely trying it as soon as I get mangoes!
This looks delicious, Mare! I love mango and fruit butters, so I know I would love this. But I need a few more tools before I can do it!
I know what you mean about missing the change of seasons. Living in FL these past few years it has been like that for us as well! So we are looking forward to moving back up to Vermont!
The mango butter looks very delicious, I have never seen anything like it.
(You asked about the powdered sugar replacement on my blog, I know you can make a raw sugar ‘powder’ but not sure how it would work. You may need to add less powder since its more fine. I would be curious to see if you tried it!)
That is beautiful! I love mangoes and I’ve never had mango butter before, this looks amazing!
Hi Marillyn, thank you very much for your invitation. I’m honoured to be your guest post of the week. Hope all the foodie bloggers out there will love it. Cheers.
My Little Space: Banana Apple Yogurt Bundt Cake
Divina – Thank you! I wish I could move to where you are and get your mangos :o) About dehydrating them… is the weather somewhat dry where you are? You can build an outdoor sun dehydrator… we were going to, but didn’t have time. Next time around… we will for sure build it :o)
My Little Space – Thank you! I do hope you try making some… so good and you can make your own whey! Check out this post: http://just-making-noise.blogspot.com/2009/06/homemade-whey-cream-cheese.html
Emily – Thank you so much!
Tasty – Yeah!! That’s what I was thinking too… having mangos whenever I want it :o) Thank you for your comments.
Jessie – Go for it and let me know how it goes! LOVE the taste and texture. I also want to try different fruits too… apple and apricot are all common… thinking about papaya, pineapple and some other :o)
Chandelle – Yes, I am finding that I like fruit butters better because of the very reasons to listed. Yes, the mango butter is still very sweet and not at all sour. I think the fermentation process plus the whey helps make that thick jelly like texture. My girls love it and I love it with toast and butter :o)
5 Star Foodie – Awesome! Thank you and let me know if you do make some… its soooo easy!
JennDZ – Thank you!! Go get your tools and get on with it!! LOL! You are from Vermont? Beautiful I bet :o) I would miss it too. I know living in FL can be hot, humid and insane :o) But that’s just my opinion.
Natalie – Thank you and thank you for getting back to me about the sugar… I will for sure try this out… come on!! Only 4 ingredients :o)
Alisa – Thank you!! It has been so fun creating something unique :o) hope you will get the chance to make some yourself!
My little space – Thank you for your post!!
Thank you Marillyn, for letting me know about this. Its a fantastic idea.
I really wish we could get mangoes all the year round. 🙂
Now I know what to do this coming summer to ensure I have mango beyond the season.
I could use this in cakes, muffins, desserts, etc.
I made this mango butter and it tastes amazing, but I’m not sure if the portion I set aside to lacto-ferment actually did… How do you know when it’s truly ready? (I left it out for 2 days at about 65 degrees)
Hello Amyleigh! I totally understand what you mean because all the other stuff I’ve lacto-fermented would come out bubbly and fizzy, but this just simply becomes naturally preserved to last a long time. Don’t you just love that?! I could tell when the smell had a slightly fermented smell, but the taste would be smooth and rich. Don’t worry, it sounds like you got it right :o) If mold starts to grow or it starts to smell and taste funny, then it might’ve not fermented propertly. ENJOY!! Can’t wait to make more myself!!! LOL!
Can we use this mango butter in making body butter??
Hello Holly!
No, this is not the same kind of mango butter that you would use on your skin.
Can this butter also be used on hair; currently looking for a process to make my own mango butter for natural hair
No, this is not the same as mango butter that looks similar to Shea butter. This will make your hair sticky.
hello pls is the mango butter gotten from the seed or the flesh
its from the flesh. Dehydrated mangoes.