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This lightly fermented mango butter is delicious and probiotic for the gut. Enjoy with pancakes, waffles oatmeal, toast, or off the spoon!
Condiments are one of the easiest and tastiest ways to add probiotics to a meal without using expensive and increasingly sketchy probiotic pills with questionable ingredients.
My latest creation is a highly cultured mango butter that is most conveniently made with dried, unsulphured fruit.
It lasts for months in the refrigerator and freezes well if you prefer to make large batches less frequently.
Dried vs Fresh Mango?
While this dish uses dried mango so that it can be made during any season of the year, if you have access to fresh, feel free to use that instead.
You will need to use quite a bit more fresh mango versus dried, as mango is about 70% water.
Since so much water is already present in fresh mango, you won’t need to reconstitute it with water on the stove which is necessary when using dried mango. Skip straight to the food processor step!
Serving Suggestions
This mango butter tastes absolutely divine!
I enjoy a dollop on top of my bowl of soaked oatmeal, but it is delicious on pancakes, waffles, or toast too!
Enjoy it right off the spoon if you are having a mid-afternoon carb craving.
This dish is sweet enough with the fruit alone, in my opinion. Add the raw honey only if additional sweetness is desired as a condiment for another dish.
Baby Food!
This mango butter makes a tasty probiotic baby food.
Be sure to leave out the optional honey if the child is less than one year old and use the vegetable starter if there is a dairy allergy.
Note: Baby should be 10 months or older to enjoy pureed fruits.
Cultured Mango Butter
This lightly fermented mango butter is both delicious and beneficial to your gut health. It can be enjoyed with pancakes, oatmeal, and slathered on toast.
Ingredients
- 2 pounds unsulphured dried mangos preferably organic
- 1 Tbsp sea salt
- 1/4 cup liquid whey
- 1/4 cup raw honey optional
- vegetable starter optional (use instead of whey if needed)
Instructions
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Place dried mango in a large pot and just cover with filtered water.
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Bring to a boil, turn down the heat, and simmer until soft (about 20 minutes).
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Cool the pot on the counter for about 30 minutes until warm but not hot.
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Process in the food processor with the rest of the ingredients until smooth.
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Place mango butter in a half-gallon glass mason jar and close the lid tightly.
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Leave on the counter for 2 days and then refrigerate.
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Once fermented, this mango butter lasts for months refrigerated.
Do you have a link to the wooden spoons that you like? Or are they all pretty good?
I don’t have a link as I got them a long time ago. But they are solid bamboo.
Hi Sarah,
On your link to the vegetable starter, I scrolled down a bit and clicked “More information.” That’s the only thing I read concerning it. If you’ve had success using the starter to ferment fruit like the mango butter, though, I would give it a try, too. Thank you for the heads up about the salt!
I don’t see that anywhere under “more information” on the product link…? I even did a search on the page for the word “fruit” and this word is not used anywhere.
For this new recipe, I’ve only ever used whey and the salt. The dairy-free vegetable starter should work for fruit.
This recipe looks wonderful. I clicked on your link for the optional vegetable starter to use in place of whey and was glad to see the Cultures for Health starter doesn’t contain salt. I’ve been wanting to make sauerkraut without salt, so this is great information to have. I’m wondering, though, about using it for the mango butter recipe as the directions say that the starter is suitable for vegetable culturing only and not for culturing fruit.
Where did you see that you can’t use it for fruit? My box of vegetable starter does not say this anywhere or the instruction pamphlet inside.
By the way, even if you use the vegetable starter instead of whey for sauerkraut, you will still need to use salt.
How much fresh mango would you use in the recipe in place of the dried mango? Where I live we have fresh mango 75% of the year.
I haven’t made it with fresh mango yet to know for sure. It’s up to you to experiment. My first try, I plan to roughly triple the amount of fruit (substituting dried for fresh) and use no water with my first try.
I have a recipe for making hand lotion that calls for mango butter. I priced the butter at a local health food store and opted not to purchase because of the price. Could this homemade butter be used in the lotion recipe?
This recipe is not appropriate for that. You need the actual fruit, not the fat from he pit.
Oatmeal? Oatmeal robs the body of nutrients so why are you recommending we eat it?
Oatmeal is a wonderful traditional food when prepared properly, which unfortunately, most people don’t do.
https://www.thehealthyhomeeconomist.com/video-how-to-cook-oatmeal-the-right-way/