Mango Honey Butter and Raspberry Toast
Jazz up your toast with this simply mango honey butter.
- 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.
Serving: 1g | Calories: 133kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 635IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg