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 honeyWarm 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!