Oh my gosh, this mango honey butter is everything .. and then some. It’s like a silky, spreadable mango with little hints of lime zest! The nice thing about this spread is that you can literally slather it on anything and everything, no judging. Naturally sweet from the mango with a little flavor boost from the honey makes this spreadable dessert butter so delectable. This fruit compound butter is the ultimate finishing butter for any dish!
I was inspired to make this mango honey butter after going to a Hawaiian luau a few weeks ago. With our dinner, they served a beautiful light pink guava butter that rocked my world. They served the guava butter with a purple sweet potato roll and the flavors and colors were such a treat. I’ve made compound butters before, though usually with garlic, herbs, and savory seasonings. When whipping up this fruit compound butter, I decided to swap the guava for mango because mangos were all over the grocery store and their sweetness was too perfect to pass up. After a few tries, I made the ultimate mango honey butter spread and know you will be as obsessed with it as I am! Perfect for breakfast or seafood (yes, seafood!), you need to give this mango honey butter a try.
I have a hard time not spreading this mango honey butter all over everything but I do have a few suggestions for the best way to enjoy this spread. Besides a Hawaiian sweet roll or baguette, I would highly suggest smearing this mango butter on a waffle or a stack of pancakes. You can either skip the syrup or drizzle a little more honey over the top and have the ultimate Hawaiian-inspired breakfast! Or if you are so bold, I honestly think the best mango honey butter food pairing would be with a white fish, shrimp, chicken, or pork. Now, hear me out – sweet butters can go with proteins. It might seem weird, you might be hesitant, but trust me, you want this mango butter on your dinner plate! Think, pork with peaches or blackened cod with a fruit salsa. Now think.. mango honey butter on shrimp. Yes! Spread some on top of your freshly cooked protein and let it melt and ooze before serving. I recently spread this mango honey butter on my shrimp before serving and it took my dish to a whole other level! I paired it with coconut rice and topped it with cilantro and a squeeze of lime. It was everything!
Chef’s Tip: Not using the mango honey butter right away? Roll it up like a log in plastic wrap and stick it in the freezer. When you are ready to use it, unwrap the butter and cut off a medallion sized piece and put the rest back in the freezer. You can freeze this fruit compound butter for up to 6 months, so no rush to use it all – although I am not sure how you could resist!
Dietitian’s Tip: Mangoes are full of nutrients and I love that this recipe uses the entire fruit! Mangoes have over 20 different vitamins and minerals, with one mango providing half of the vitamin C you need in a day. Vitamin C is a powerful antioxidant that helps your body remove harmful free radicals and keeps your immune system runs smoothly. Click here for more information on mango nutrition.
In full transparency, I have a confession. If I could re-do the photo below I would. Yes, this recipe is incredibly easy but no, you can’t just blend up all the ingredients at once in a food processor. I’m sorry! The proper technique for creating this mango fruit compound butter is to blend in the mango slowly, one piece at a time, into the honey lime butter ensuring even blending and incorporation. The reason for this is that adding too much mango too quickly will cause the butter to break resulting in chunky, separated, almost watery butter. Avoid the butter breakage by squeezing out the juice from the mango with a paper towel and slowly blend dried mango pieces into the butter to ensure zero butter breakage. Using this technique will ensure that your spread is a smooth as butter.
Just like that, you’ve got yourself some whipped honey mango, aka the best fruit compound butter! If you don’t want to eat it right away, cover and refrigerate for a few days. I like to let my mango honey butter soften on the counter for a few minutes before serving, it really helps the spreadability!
Wine Pairing: This mango honey butter will go perfectly with a light champagne that has little dryness and lots of bubbles. This mango spread is perfect for brunch and champagne for brunch is always a good idea. This fruit compound butter is so flavorful that it is best to balance out the bold mango flavor with something light that compliments the flavors and not overpowers. The consistency of the creamy mango butter is one-dimensional, so a bubbly champagne also adds an exciting textural element. Cheers!
Now, what are you going to pair your mango honey butter with? I can’t wait to see!Print
Mango Honey Butter
This Mango Honey Butter is the ultimate fruit compound butter! It tastes like spreadable mango, has hints of lime zest, and is perfectly sweet. This fruity and sweet compound butter recipe is perfect for seafood, meat, pancakes, or bread. Spread this dessert compound butter on anything and everything, I know you will eat it up!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Compound butter
- Method: Blending
- Cuisine: Tropical
- 1/2 Stick (4 tablespoons) of softened unsalted butter (to soften, take butter out of the refrigerator 1 hour before preparing the recipe)
- 1 teaspoon honey
- Zest of 1 lime (makes about 1 teaspoon zest)
- 1 Ripe mango, peeled and cut into cubes
- Using a few paper towels, squeeze a few mango pieces into a paper towels to remove excess moisture. You want to be firm when squeezing the mango pieces but not making them bone dry (see note 1).
- In a food processor, pulse butter, honey, and lime zest together until incorporated. Slowly start pulsing and blending the paper towel dried mango pieces to the butter, 1 or 2 tablespoons at a time – don’t rush it! You might need to scrape the sides and bottom of the food processor a few times to ensure the mango pieces are getting well incorporated.
- Scoop out the mango honey butter and transfer to a serving container. The butter is ready to serve but if you want to firm it up, refrigerate for 30-60 minutes before serving. You can garnish with lime zest or honey if you’d like!
- If the mango is too juicy and/or the mango is incorporated too quickly, the butter will break. Really making sure the juice is removed and slowly adding the mango when blending will make sure the mango is evenly dispersed into the butter for the creamiest and smoothest consistency.
- Cover and refrigerate leftovers for a few days or freeze up to 6 months.
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 2 g
- Sodium: 1 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 8 mg
Keywords: Fruit compound butter