Jungle Pulp Fruit Purees are the easiest way to ensure consistency in baking and flavor profiles for all my recipes. Real fruit, natural sugar, and tartness can all be counted on in each bottle. In the recipe below, I have taken both Jungle Pulp Mango Puree and fresh Mangos to create our Mango Butter.
Like Apple Butter, our Mango Butter can be used on toast, muffins, pancakes, ice cream, and even grilled meats as you would use chutneys.
Jungle Pulp Mango Butter
1 cup of Jungle Pulp Mango Puree
2 cups of fresh mango cut in 1” pieces
1 tbsp fresh lemon juice
Pinch of salt
1) Combine ingredients in a heavy-bottomed, medium-sized pot.
2) Heat on medium until the mixture comes to a rolling simmer. Stir and reduce heat to low.
3) Cook the mangos until they have broken down and have a jam-like consistency. This will take up approximately 2+ plus hours. Stir often to assure mangos and puree do not burn or stick to the bottom of the pot.
4) Once the mixture has reached the desired, thickened consistency, remove from heat. Transfer to a glass bowl to cool. Refrigerate in an airtight container.
Enjoy over toast, muffins, pancake, ice cream, and even grilled meat.