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.

Instructions

1. Place dried mango in a large pot and just cover with filtered water.

2. Bring to a boil, turn down the heat, and simmer until soft (about 20 minutes).

3. Cool the pot on the counter for about 30 minutes until warm but not hot.

4. Process in the food processor with the rest of the ingredients until smooth.

5. Place mango butter in a half-gallon glass mason jar and close the lid tightly.

6. Leave on the counter for 2 days and then refrigerate.

7. Once fermented, this mango butter lasts for months refrigerated.

Nutrition Facts

Cultured Mango Butter

Amount Per Serving (1 Tbsp)

Calories 25
Calories from Fat 2

% Daily Value*

Fat 0.25g0%

Carbohydrates 5g2%

Fiber 2g8%

Protein 0.5g1%

* Percent Daily Values are based on a 2000 calorie diet.