I love baking with apple butter because it’s thick and sweet. But my favorite sweet spreadable delight is lemon curd. Now that I am vegan, I miss the tart, sweet, thick, buttery richness of lemon curd in baked goods.
Recently, I’ve experimented with creating a fruit butter/curd comb that would be good for using in baking. I hope that you like this “Mango Butter” for its versatility; try it out in my Mango-Butter Raspberry Oat Bars.
4 yellow-skinned apples, peeled and diced
2 bags of frozen mango, or 4 fresh large mangos
2 tablespoons of dark maple syrup
A couple pinches of sea salt
A good squeeze of lemon juice
In a large thick-bottomed saucepan, combine the fruit and maple syrup. Add enough water to fill halfwa to the top of the fruit, and fill the rest with the coconut creme. Bring the mixture to a boil and then turn down to low/medium heat. Keep stirring, as the mixture reduces.
When the mixture becomes thick enough to mash, stir/mash with a potato masher, and work the mixture down to a paste as it continues to cook.
Cook down to desired thickness. If you like it chunky, just let it cool and then transfer to a glass jar for storage. If you like it smooth, puree and transfer.
I like Matsu, Goldrush, or Suncrisp apples…basically, the thick-skinned New England October apples. Don’t use Golden Delicious. If you can’t find a thick-skinned yellow, then use a thick-skinned red. Choose an apple isn’t going to wilt like a spinach leaf when boiled.
You may like it sweeter. Add maple to your heart’s desire.