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, & BananaCourse: Uncategorized
Inspired by American Preppers Network
One banana without any brown spots
One 20 oz can of liquid removed pineapple chunks
One peeled and chopped ripe mango
One cup organic cane sugar*
Two to three tablespoons of lemon juice
One tablespoon of vanilla
A pinch of cinnamon
One fourth of cup of 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.
- Place the diced pineapple, sliced banana, and chopped mango in a big skillet. Bring the mixture to a simmer with the sugar and lemon juice. Reduce the heat to medium-high when its boiling. Cook until the fruit is fully softened and much of the liquid has evaporated. This could take between 20 and 30 minutes. And be sure to stir it with a wooden spoon from time-to-time.
- Add the cinnamon, vanilla, and rum about halfway in. You can save the rum until the very end, when you puree it, to make it boozier.
- It should be a sweet, syrupy consistency when done. Fill a blender with the mixture and puree until the large bits are gone. It should resemble applesauce or apple butter in appearance. This recipe makes approximately 2 1/2 cups. When it’s cooled, keep it refrigerated or canned to extend its shelf life.
- This recipe may be used in a variety of ways. It’s delicious on bread, ice cream, or sandwiched between cake layers. My breakfast was like a mini holiday because I had mine on toast.