Socamom.com Test Kitchen: Mango Pineapple Butter

I just made this a couple of days ago, and I love it - the kids are loving it too!   OMG - So good! Great on a bagel.

1 small/medium mango (ripe)

6 tablespoons of crushed pineapple

3 tablespoons of sugar

1/2 teaspoon of salt

3 sticks of butter

1 1/2 tablespoons of cooking sherry

1 tablespoon of maple syrup

Peel the mango and cut away the seed.  Discard the seed (after sucking all the mango off of it of course!).  Cut into small cubes.  In a blender, puree the mango, pineapple, sugar, salt, cooking sherry, and maple syrup - should be VERY smooth. Heat in a saucepan to boiling on medium high heat - stirring constantly.  Once it boils, reduce the heat to medium/low and cook until much of the liquid evaporates.  Add 3 sticks of butter - stir constantly.  Once butter is melted, return the mixture to the blender, and mix on the highest setting (makes it have the consistency of a whipped spread once it cools).  Pour into container. Refrigerate 8 hours.

This recipe came straight out of my head, so the measurements are approximate. Make adjustments to your own taste.  Mangoes come in various types with different ranges of sweetness, so the taste will vary.  Taste as you go like a real Caribbean cook, to make sure that it has the right sweetness, saltiness, and /or tangy taste that you are looking for.  I absolutely love this mango pineapple butter!  Try the recipe and let me know how it worked or what you did to change it.  Look for our monthly challenges and share your recipes with the Socamom.com community!

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Eva is the administrator and blogger for SocaMom.com. Follow her on Twitter at @socamomdc.