Rum Island Butter

Where are my mango-lovers at?

I love mangoes in smoothies, sorbets, and jams - but not by themselves.  Does anyone else feel this way?  I love it as an accompaniment to other flavors, but not alone.  This recipe has mango, pineapple, and banana flavors, but each flavor works together to create one cohesive (and yummy) new flavor.  Island flavor.  Or as I've been calling it, Caribbean Cruise Ship flavor.

You may have seen a similar recipe floating around Pinterest.  It's often called "monkey butter" but I put fewer bananas in mine, so that name didn't feel right.  With the mango and pineapple, it tasted more tropical and island-y to me, hence the name Island Butter.

This butter's consistency is closer to apple butter than other types.  It has a jam-like feel that is pleasant and inherently springy.  Making your own jelly or jam is the best!  It tastes so fresh.  These are best mini gifts to give to neighbors and coworkers too.

Rum Island Butter with Pineapple, Mango, & Banana
Inspired by American Preppers Network

1 banana (no brown spots)
1 can pineapple chunks (20 oz), liquid removed
1 ripe mango, peeled and chopped
1 c. organic cane sugar*
2-3 T. lemon juice
1 T. vanilla
pinch of cinnamon
1/4 c. coconut rum, like Malibu (optional)

*Although I only had cane sugar on hand when I made this, I am certain that you could sub coconut sugar or pure maple syrup in this recipe.  The color of the butter would be darker, much like apple butter, but it would taste just as good.

In a large skillet, place the chopped pineapple, sliced banana, and chopped mango.  Add the sugar and lemon juice and bring the mixture to a boil.  Once it's boiling, reduce the heat to medium-high.  You want to cook this down until the fruit is really soft and all of the liquid evaporates.  This should take 20-30 minutes.  Be sure to stir it regularly with a wooden spoon.

About half-way through, add your cinnamon, vanilla, and rum.  If you want, you can save the rum until the end when you puree, so it tastes boozier.  

When it's done, it should be a nice, syrupy consistency.  Pour the mixture into a blender and puree until the big chunks are gone.  It should look a lot like applesauce or apple butter.  This recipe yields about 2 1/2 cups.  Keep it refrigerated once it's cooled or can it to make it last longer.

There are so many ways to use this recipe!  You can put it on toast, on ice cream, in between cake layers - it's so versatile.  I ate mine on some toast and it's like a mini vacation at breakfast.