A fruity mango honey butter is absolutely delicious swiped on to toast with a little raspberry jam! Start your morning off right!
Saturday Mornings consist of two things at my house. Coffee and toast.
I save Sunday for the big family-style bacon and eggs sort of breakfast. But on Saturday’s I usually get up before everyone, put on a pot of coffee and make toast. I usually sit down, scan over some of my favorite blogs and
see what drama is happening on check facebook.
It’s a sliver of silence and pure enjoyment while the house is quite as I enjoy my toast and coffee.
TO Make this Mango Honey Butter you Will need:
I get inspiration for recipes EVERYWHERE. Since having a food blog, friends and fellow co-workers talk to me about food they make or that they’ve order at restaurants. I’m always jotting down things they say they love and then set off to make my own version. Today it was Mango Butter. A nurse I work with Karen was talking about this toast she orders from a little diner called Frittatas (my kind of place!). It had mango butter with some kind of raspberry chutney on top. I was inspired. And for my Saturday toast, I made this!
First start off with a champagne mango. They’re smaller so they work better in this recipe. If you’re using a larger mango, you might only want to use half.
Next throw that into a bowl with 1 stick of salted butter and honey. I tried to stir this by hand… yeah. Not happening.
Add it into a mini-food processor.
And then pulse it until it was marbled like. I didn’t want to lose some of the chunkiness from the mango.
Place the mango honey butter onto some parchment paper.
Then tuck and roll.
Lastly twist the ends. Then refrigerate the butter for 48 hours. However a few hours would suffice, but I had to go to work the next day so I made it in advance. I think I need a new butcher block, ick!
Grab your mango honey butter and raspberry preserves!
Sidewalk chalk with 3D glasses, totally unrelated… but totally fun. sorry it was sitting right next to my toast.
Next, slice the butter into coins.
Then add your favorite bread to you toaster and toast.
Since the butter is still soft, even after being in the fridge for two days. So there is no need to set it out to soften up. The hot toast will melt it for you in seconds. promise.
Lastly, spread with raspberry preserves.
And you’ve got what I call gourmet toast.
Like close your eyes and melt into your chair good.
Mango Honey Butter and Raspberry Toast
- 1/2 cup salted butter, softened to room temperature
- 1 champagne mango, diced
- 2 tablespoons honey
- red raspberry preserves, optional
- In a food processor add mango, butter and honey.
- Pulse until honey is mixed into butter and the mango is marbles throughout.
- Add in the butter onto parchment paper. Roll the paper so the butter forms a tube, twist the ends and refrigerate. Butter will not harden completely.
- Toast bread. Spread with butter and top with raspberry preserves.
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