Cultured Mango Butter

Table of Contents[Hide][Show]

This flippantly fermented mango butter is scrumptious and probiotic for the intestine. Enjoy with pancakes, waffles oatmeal, toast, or off the spoon!

Condiments are one of many best and tastiest methods so as to add probiotics to a meal with out utilizing costly and more and more sketchy probiotic capsules with questionable elements.

My newest creation is a extremely cultured mango butter that’s most conveniently made with dried, unsulphured fruit.

It lasts for months within the fridge and freezes effectively should you choose to make giant batches much less frequently.

Dried vs Fresh Mango?

While this dish makes use of dried mango in order that it may be made throughout any season of the yr, if in case you have entry to contemporary, be happy to make use of that as a substitute.

You might want to use fairly a bit extra contemporary mango versus dried, as mango is about 70% water.

Since a lot water is already present in contemporary mango, you gained’t have to reconstitute it with water on the range which is critical when utilizing dried mango. Skip straight to the food processor step!

Serving Suggestions

This mango butter tastes completely divine!

I get pleasure from a dollop on high of my bowl of soaked oatmeal, however it’s scrumptious on pancakes, waffles, or toast too!

Enjoy it proper off the spoon if you’re having a mid-afternoon carb craving.

This dish is nice sufficient with the fruit alone, for my part. Add the uncooked honey provided that further sweetness is desired as a condiment for an additional dish.

Baby Food!

This mango butter makes a tasty probiotic baby food.

Be certain to depart out the non-obligatory honey if the kid is lower than one yr outdated and use the vegetable starter if there’s a dairy allergy.

Note: Baby needs to be 10 months or older to get pleasure from pureed fruits.

fermented mango butter in mason jar with wooden spoon

This flippantly fermented mango butter is each scrumptious and helpful to your intestine health. It may be enjoyed with pancakes, oatmeal, and slathered on toast.

Instructions

Place dried mango in a big pot and simply cowl with filtered water.
Bring to a boil, flip down the warmth, and simmer till comfortable (about 20 minutes).
Cool the pot on the counter for about half-hour till heat however not scorching.
Process within the food processor with the remainder of the elements till clean.
Place mango butter in a half-gallon glass mason jar and shut the lid tightly.
Leave on the counter for two days after which refrigerate.
Once fermented, this mango butter lasts for months refrigerated.