Pink Mango Chia Smoothie

This post contains affiliate links to Bulk Herb Store & Harvest Your Health eBook Bundle. I will receive a commission for every sale at no additional cost to you. Thank you for supporting my family & our ministry this way!

I truly love smoothies. Just thinking about it makes me want to go whip up a glassful right now… even though I already had some this morning!

They are quick to whip up and easy to throw in a bunch of super healthy ingredients to drink up all at once... like chia seeds, raw egg yolks and greens. They are also really good for hiding ingredients too… especially when I need my kids to take something that they don’t like straight off the spoon.

I make smoothies almost daily and I'm surprised I haven't shared many recipes with you. I guess most of my smoothies are not "measured out". I just throw in what I have and add in some of this and that... pretty much always comes out yummy!

My all around favorite fruit for smoothies is, of course, mangos. These luscious peaches of the tropics are addicting (at least to me they are!) and excellent for creating silky smoothies.

Did you know that mangos are at the top in the beta carotene realm, summing up at 8061 IU for a medium-size mango? Plus, If you're looking for a boost in potassium, look no further than a medium mango with its 322.92 mg. It is the perfect fruit to replenish energy after heavy physical exercise like jogging or working out. The magnesium content is 18.63 mg with traces of manganese, selenium, sodium and phosphorus.

Oh mango, my love!

I have about 20 gallon bags full of frozen mangos from our mango madness week. I basically have it in all my smoothies, but try to be creative with it so that is doesn’t always taste like mango  ;o)

That’s where other smoothie recipe books come in… I often like to get inspiration from a few different sources and one of those sources is the Toadally Primal Smoothies eBook where you can get over 150 different recipes!

Sadly, it doesn't have a lot of recipes that call for mangos, but that’s okay because I often take a recipe and add in a mango or throw in something else… most of the time it tastes great!

What I like about this smoothie ebook is the amazing variety and all of them using wholesome ingredients. Plus, for those who are coffee lovers... there's at least 20 different recipes in there!

Something interesting and different about the Toadally Primal Smoothies eBook is you will find in each recipe the calorie count, glycemic load and nutritional data (Macronutrients, vitamins & minerals). I honestly don’t read them as I don’t see it necessary for me, but I do know this is highly beneficial for others who have health issues that require them to need that information.

If you are interested, right now you can purchase this intensive smoothie ebook along with 70 others through the Harvest Your Health eBook Bundle Sale for only $37. That is only about $.52 an eBook, meal plan & magazine subscription! This bundle sale is unique because we have a wonderful blend of ebooks that focuses on real food, paleo/primal, health/fertility, health/beauty and MORE!  THIS BUNDLE IS NO LONGER FOR SALE

Now, back to the Pink Mango Chia Smoothie.

I love how healthy this one is with the chia seeds and a scoop of beet powder (totally optional) whirled in my homemade kefir along with a mango and fresh blackberries straight from my own bushes!

Honestly, you really can’t taste the beet powder in this… the mango and blackberry nicely covers that. My kids don’t even notice it and they don’t like beet! They love the pink color though, which is brought on by the blackberries and deepen by the beet powder.

If you are not convinced to give the beet powdered a try, let me tell you how healthy it is… so healthy that it should be considered a superfood!

Beets are known to contain high levels of important vitamins, minerals and micronutrients. Rich in iron, potassium, magnesium, A, C, B1, B2, B3, B6, calcium, copper, phosphorous, sodium, iodine, boron, soluble and insoluble fiber. They are also a rich source of carbohydrates and protein!

Plus, there are new findings that beets help increase blood flow to the white matter of the frontal lobes of the brain, the area most strongly associated with degeneration that leads to dementia.

Thankfully only one teaspoon of beet root powder is equivalent to one beet. I like to buy my beet powder from Bulk Herb Store (affiliate link). High quality and a great price!

Pink Mango Chia Smoothie

2 cups chopped mango, fresh or frozen

1 cup blackberries

1 banana

2 Tbsp chia seeds

1-3 tsp beet powder (optional)

2 cups milk kefir, yogurt or coconut milk kefir

honey to taste, if needed

Put everything in a high powered blender and give it a whirl until smooth. Sweeten it with more honey if needed. Enjoy!

What are some of your favorite ingredients to put in a smoothie?

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Honey-sweetened Mango Curd (w/ dairy-free option)

Okay, I might as well just say it... why embarrass myself playing 'clueless' or wait until someone says something?

I just realized that I missed a letter on the title in the picture banners... guess which one it is?

Anyway, it is fine... I am not going to fix it. I will just leave it and let you all have a good laugh  :)

Funny how things like that can happen. I could've gotten all upset over it, but nah... it is not worth it.

Perfection is overrated. Seriously.

Here you are seeing my normal, human imperfection and I am proud to display it to the world.

I know, it's only one letter.

But that one letter can have the power to either cause me emotional distress or a good laugh  :) 

I choose the latter.

Anyway, let's talk about the curd... does it look so good?!

Back when I made the orange curd... I knew I had to try making a curd with mango.

I had my chance. I am truly not disappointed. I am not exaggerating. I am honestly in love with this curd!

Creamy, luscious and tangy... this curd is fantastic all by itself.

After making my first of many batches and it cooled down & thicken. I had one bite, then another, another, another and another... I could not stop eating it!

Even though I loved eating it all by its beautiful self... I decided to try it over some of that yummy cake in the picture up there.

It was so good... so so so good!

The cake is unique, at least for me, because it is made with 100% sorghum flour. This is the first time I have ever tried baking with this flour.

Most of you know I like to use mostly coconut flour for my gluten-free baking. Once I even made a gluten-free dessert with almond flour and coconut flour.

This has been a totally new and fun experience for me. Oh, and did I mentioned that the cake's second main ingredient is mango? Do I need to say more?!

If you are interested... head over to the Grain Mill Wagon and print out the recipe or Pin it for later. The Mango Cake is super easy to make and gluten, dairy & sugar free! 

Wait! Before you do that... you should make some this awesome mango curd to slather on the Mango Cake... if you decide to make it (wink).

Honey-sweetened Mango Curd

spread over Mango Cake

1 1/2 cups mango puree (about 1-2 mangoes)
3 large eggs or 6 egg yolks
1/8 cup honey
4 Tbsp fresh lime juice
1/4 cup of butter or coconut oil


In a medium saucepan, whisk together mango puree, eggs, honey & lime juice until smooth.

Add in slices/chunks of butter (or coconut oil). Cook over medium heat and whisk until smooth.

Continue to cook & whisk until the mixture thickens and you start to see bubbles popping on the surface.

Remove from heat and pour into a fine sieve set over a bowl. Gently stir the curd through the sieve.

Cover the bowl and store in the fridge for several hours to thicken.  Should keep for about one week in the fridge.

Enjoy it by itself or slather it on Mango Cake or make curd bars!

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Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

That is a piece of sunshine.

Perfect for the dreary, cloudy, rainy day that we had on Father's Day.

I asked my wonderful Man what he would like me to make for him on Father's Day. He asked if an ice cream pie was possible.


Hmm.


Never made one before, but didn't think it would be impossible.


I did a search on google and came across this recipe (it was first on the list) from the famous Pioneer Woman. Her recipe was the springboard for me to make my own truly homemade version.


I made possible...


A delicious & easy toasted coconut meringue crust. Homemade tangy & fragrant mango frozen kefir (recipe in my ice cream ebook!). And freshly picked & sweetened blackberry sauce.

It was so easy to make and so so so good! My girls are begging me to make more ice cream pies. I think I will do this more often... sure puts a fun twist on having homemade ice cream!

Jon wanted a fruity ice cream and I had a perfectly ripe mango sitting in my fruit bowl along with a mason jar full of fresh kefir. The mango had a wonderful floral smell that always gets my mouth watering and the kids screaming for a bite. Heavenly.


While I was thinking about how to make the meringue crust that should pair up perfectly with mango frozen kefir... I thought coconut flakes, then took it a step further and toasted the flakes in my toaster oven. It smelled so good. Perfect.


I love how I could use the egg whites to make the meringue crust and whip in those rich egg yolks into the fruity mixture to give the homemade mango frozen kefir a nourishing boost. Nothing is wasted!


Next, I knew I needed to add some color to the ice cream. Pioneer woman made her boring looking ice cream pie look eye-appealing with that homemade caramel sauce. Well, the girls and I picked fresh blackberries that morning. Yesss... luscious, blood red blackberry sauce. Couldn't keep my fingers out of the pot while it was simmering. Yummy.

Easy Mango Blackberry Swirl Ice Cream Pie

{diary-free options and nut & grain-free crust}

Crust:

1/3 cup egg whites (about 3 eggs)

1/3 tsp sea salt

1/3 cup raw sugar, rapadura or coconut sugar (you can use stevia, start with a few drops and taste)

1 1/2 cups coconut flakes, toasted

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add your choice of sweetener and the sea salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

3 cups fresh or frozen blackberries

3-5 Tbsp rapadura, coconut sugar or raw honey (stevia can be used too)

1 Tbsp arrowroot powder

pinch of sea salt

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

2 cups pureed mango

1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)

2-4 Tbsp raw honey, if needed

2 or 3 egg yolks (leftover over from the meringue pie)

pinch of sea salt

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. 

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

Note: I wasn't sure what the crust would be like, but I am happy to say that it was amazing. Just the right amount of sweetness & flavor. It didn't get soggy and held up well. Don't expect the crust to come out of the pie pan perfectly. It will stick a little (that's why I say to use some coconut oil on the pan), but the Pioneer Woman said it was normal and imperfection is permitted because the crust is so darn good! I have to agree  :o)

Ready for a luscious bite?!

linked up at Real Food Wednesday

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Mango Baked Custard Sweetened w/ Sweet Tree Evaporated Palm Sugar

A few months ago I wrote a post about Coconut Palm Sugar and I am loving this sweetener... love its rich, carmel-like flavor and the fantastic nutritional value!

Shortly after I wrote the post... I received 2 bags of Organic Evaporated Palm Sugar from Sweet Tree (Thanks guys!). Of course, I had to do the "spoon test"... I scoop a spoonful of their coconut sugar right out of the bag, put it in my mouth and let the granulates roll around my mouth. Oh wow...my mouth was bursting with light, sweet flavor and I was hooked...

SweetTree™ Organic Coconut Palm Sugar is the only sweetener on the market today, which truly delivers on all aspects of health, transparent equity and traceability.

SUSTAINABLE HEALTH _ SUSTAINABLE PEOPLE _ SUSTAINABLE PLANET

SUSTAINABLE HEALTH

• SweetTree™ Organic Coconut Palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2).
• SweetTree™ Organic Coconut Palm Sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
• SweetTree™ Organic Coconut Palm Sugars produce slow release energy which sustains the human body through your daily activities without regular sugar “highs” and “lows”.
• SweetTree™ Organic Coconut Palm Sugar has a nutritional content far richer than all other commercially available sweeteners.
• SweetTree™ Organic Coconut Palm Sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.
• SweeTree™ Organic Coconut Palm Sugar is a 100% Organic, unprocessed, unfiltered, and unbleached natural sweetener. And contains no preservatives.

SUSTAINABLE PEOPLE

• SweetTree Organic Coconut Palm Sugar is 100% produced by smallholder farmers. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.
• SweetTree’s sustainable supply partner, Big Tree Farms™, works directly with international NGO’s in order to maintain transparent, socially equitable supply chains.
• Our sustainable supply chain manages direct producer programs in value addition education and practice, market access and small business/cooperative management.
• Through market access and production training, smallholder sugar-tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200% while maintaining a competitive market price as a cane sugar alternative!

SUSTAINABLE PLANET

• The Food and Agriculture Organization (FAO) of the World Bank has reported that coconut palm sweeteners are the single most sustainable sweetener in the world!
• Organic Coconut Palm Sugars are not produced from the same palm species as is used for the production of Palm Oil.
• Coconut Palms produce an average of 50-75% more sugar per acre than Sugar Cane and use less than 1/5th the nutrients for that production.
• Tropical palms are an ecologically beneficial tree crop that grows in diverse, wild-life supportive agro-ecosystems, restore damaged soils and require very little water.
• Many traditional communities throughout the world consider Coconut Palms the “Tree of Life”, as they provide over 100 smallholders accessible products from which they earn their livelihoods. The production of SweetTree™ Organic Coconut Palm Sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.

Of course, I had to try it out in my baking but I really wanted to find something that will allow me to really taste the coconut sugar in such a way that I or anybody will notice it. After looking around, I decided to try the baked custard... a MANGO baked custard. I've never really enjoyed custard before, but thought if I added a fruit to spice up the custard then maybe I would like it. I actually made this several weeks ago when mangos were still in season and now finally posting it! Oh my!

Anyway, this is the first time I've ever made custard and was very pleased with how yummy it turned out. I could taste the coconut sugar very strongly and LOVED how the carmel- like flavor really enchanted the custard. The mango, of course, was a perfect add in.

My hubby loved the flavor but isn't a fan of the texture that is common with custard. Naomi wasn't a big fan either, but Tabi LOVED it and ate the entire portion I gave her. Custard is actually very nourishing and a great dessert for toddlers... full of free-ranged eggs, raw milk, coconut sugar, mangos & so EASY to whip together! Even though it is cooked... it still provides important nutrients and is a great occasional treat. Here's something I read from my Nourishing Traditions book:

Puddings of various sorts are a staple of the English diet. While these rich desserts are traditionally high in sugar, they also contain many ingredients that provide growing children with important nutrients - eggs, whole milk & cream.

Some researchers believe that boiled or cooked milk is actually easier to digest than pasteurized milk. Cooking causes complex proteins to unfold so that peptide bonds become more accessible to digestive enzymes, whereas pasterurization merely denatures large proteins in such a way that they are harder to break down. However, long periods of heat treatment, as in canning and spray drying, result in cross-linking in the protein chain which greatly lowers digestibility.

Both pasteurization and cooking destroy enzymes and lower vitamin availability. Puddings may be fine for an occasional treat but are no substitute for clean, certified, whole, raw milk for growing children. -SWF

Another thing, I made this custard using egg yolks for a richer flavor, but you can make it with whole eggs too. If you decide to go with just yolks... save the egg whites and make some macaroons! If you don't have coconut sugar, you can use raw honey or other sweeteners. I loved the mangos, but if you don't have any of those too or don't like them... simply proceed with the recipe without them and you'll have a traditional custard!

Mango Baked Custard

• 1 cup whole milk
• 1 cup cream or whole milk
• 1/4 cup coconut sugar
• 5 egg yolks or 3 whole eggs
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1 cup mango, sliced

Warm milk and cream gently over a low flame.

In a medium bowl, beat coconut sugar or choice of sweetener with egg yolks or whole eggs. Slowly add warm milk mixture to the eggs, beating continuously. Blend in vanilla and sea salt. Set aside.

Place sliced mangos into individual custard cups and pour mixture over them.

Place the cups in a pan of hot water and bake at 325 F for about 1 hour or until a knife comes out clean. The mangos make the custard a little wet... so don't overbake!

Chill well before serving.

Now, I saved the best part for last... I love doing that!

Instead of keeping both bags of Sweet Tree Evaporated Palm Sugar... I am going to give one away (Yeah! Another giveaway!). How would you like to try a free bag of Sweet Tree Evaporated Palm Sugar for your Christmas and/or New Year baking?! I'm "hearing" a lot of good response here :o)

To enter... please leave me a "shout" (a.k.a - comment) of what is the first thing you want to make if you win this free bag of Sweet Tree Evaporated Palm Sugar. Also, for a second entry... please follow my blog and/or sign up to receive updates via email.

The giveaway is over on the 16th of December. I will choose the winner via random.org...

Now, if you win... you MUST commit to make that very thing you chose, take pictures and send it to me along with the recipe. If you are not up for that... don't enter AND you don't need to have a blog. If you do have a blog... go ahead a post your yummy treat and email me the link.

Ok? Can you guys do that? I know you can and I'm excited to see what yummy ideas you'll have! Now, chose wisely what you want to make and let the giveaway begin!

Disclaimer: Sweet Tree provided me with free samples of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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Sweet Wholesome Wednesday: Mango Mesquite Smoothie

I'm so sorry everybody... I forgot today is Sweet Wholesome Wednesday! I had a busy day with my mom and the girls that it just completely slipped from my mind. Oh well, at least there's still a few hours left of Wednesday to post :o)

Anyway, I have another mesquite yumminess to share with you all! Last week I shared the Vanilla Mesquite Macaroons and how mesquite is more than just sweet powder. This week I'm going to share with you the RAW way to enjoy this sweet stuff... in a smoothie!

The smoothie was a big hit in the family and everybody was begging for more! It was deliciously filling and tasty. The interesting combination of mango, mesquite, orange juice, ginger & kefir really made our mouth dance and brighten up our morning!

Mango Mesquite Smoothie

• 4 generous cups chopped mangos, fresh or frozen
• 2 bananas
• 5 frozen orange juice cubes or 1/2 cup fresh-squeezed
• 1 frozen ginger juice cube or 1/2 inch chunk of fresh ginger (optional)
• 2 cups kefir
• 2-3 Tbsp mesquite powder
• raw honey
• coconut oil

Put mango, banana, orange, ginger, kefir, mesquite powder in the blender and give it a whirl. While the motor is running add in raw honey and coconut oil.

This is part of Weekend Herb Blogging which I am hosting this week. Organized by Haalo of Cook (almost) Anything At Least Once.

Now, I'm going to post my DPP photo for today!

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Sweet Buckwheat Crepes w/ Mango, Banana, Creamy Honey Cheese & Blackberry Syrup

Good morning everybody! How many of you would like some sweet crepes in bed for breakfast? Oo, I'm sure many of you would love that!! Anyway, these gals are so easy and delicious! I really like the "blender-style" by Sue Gregg... it really makes it easier if you don't have a grain mill, but I do have a Family Grain Mill now and LOVE it. The Lord blessed us with the finances to purchase one through the Foodbuzz 24, 24, 24 PLUS we got an extra discount on the already discounted price! I am so grateful that we finally have one after 3 years of waiting and looking. God is good!

Anyway, the crepes were wonderfully earthy, chewy and flavorful (& gluten-free!!). Topping it with the Creamy Honey Cheese, fresh mangos, fresh bananas and then finalizing it with blackberry sauce dribbled on top made it heavenly! This was my first time making crepes and I'm really pleased with how well they turned out.

Even though it was my first time making these gals... it certainly wasn't my first time eating crepes. I have childhood memories of my mom making homemade sweet crepes for Christmas brunch. I recall slathering them with fresh jam, fresh fruit, powdered sugar and LOTS of syrup. I also have sweet, young memories of my favorite Swedish grandmother (I'm her namesake) making her special Swedish pancakes whenever we would visit. Sadly, she past away when I was 10... I really wish she were alive because I can imagine us whipping up yummy Swedish dishes in the kitchen together right now! Someday soon I must try my hand at making her Swedish pancakes and find a traditional Swedish cookbook. I'll have to explore my other side too, which is German... my grandpa was a great cook too. I guess I do come from a line of cooks on my mom's side of the family. I certainly didn't get it from my mom, sorry mom, but thankfully it still came through her to me :o)

Alright... back to making crepes, I used my cast iron pan to make these crepes. I know most people use a non-stick skillet, but I prefer to stay away from those. I found that keeping the pan oiled and hot did the trick. You'll need to be patience because the first time takes a little longer than the rest, but once you get past the first one... just make sure you keep rubbing oil on the pan in between making each crepe.

You can make these gals savory or sweet. Great for breakfast, lunch or dinner depending on what you chose to fill them with. I haven't tried the savory style yet, but will soon enough :o)

Buckwheat Crepes (Blender-style & Soaked)

• 3/4 cup kefir, cultured buttermilk or water minus 2 Tbsp & add 2 Tbsp raw apple cider vinegar
• 2 tsp. coconut oil (or your choice of oil)
• 1/2 cup buckwheat flour or 1/3 cup whole buckwheat
• 1 egg
• 1/8 tsp. salt
• 2 tsp. honey (for sweet crepes)
• 1/4 tsp. cinnamon (for sweet crepes)

Combine kefir (or other), oil and grain in the blender. Blend for about 3 minutes on high or just 30 seconds if using flour. Cover blender and let batter stand overnight at room temp to break down the phytates. After soaking, add egg, salt, honey & cinnamon (if making sweet style). Blend till well mixed.

Rub your cast iron pan with oil and get it nicely hot, but not smokey. Have a napkin ready for rubbing more in between crepes. Pour about 1/4 cup of batter into the hot pan and quickly tilt the pan to spread the batter evenly to the edges. Mix your batter each time before making each new crepe. Cook till edges are browned and loosen along the edges with a thin table knife or spatula. Turn over crepe and cook for about 30 seconds. Turn over onto a plate and keep it warm with a light towel covering it. Rub more oil on pan and continue till batter is used up.

Top with Creamy Honey Cheese, your choice of fruit and syrup. For the blackberry syrup... I cooked the berries with a little water till they were mush, added arrowroot powder and boiled it gently till it thicken. Then I added honey and pour the mixture in my blender. Gave it a whirl till smooth and poured into a jar to serve. Simple, tart and sweet!

The crepes freeze well (great emergency breakfast meal) and can be warmed up in a toaster oven if you have one. We also like to make nut butter and mango butter rolls with the leftovers for snacks... muwah... delish!

Remember to enjoy your weekend!

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Sweet Wholesome Wednesday: Raw Mango Butter

I seriously can't believe it is October already! I know for many you in the states, the weather is getting colder and the sharp winter crisp is in the air. To be totally honest with you, I kinda miss it. Spring and fall were always my favorite seasons, because I loved watching the changes of seasons and the temperatures are perfectly cool & refreshing. Gratefully, I was able to see a hint of that while in Durango, CO for a weekend at my best friend's wedding a couple weeks ago. It was gorgeous!

So, today I have something really fun to share with you! Over the last couple months I've been seeing so many people canning and preserving their fruits and veggies throughout the blogging world. I really enjoy seeing all their hard work turn out good and ready for the winter to come. I, on the other hand, hardly need to can or preserve because of the great weather conditions year round in Costa Rica... BUT the one fruit that isn't available year round are Mangos. They are only available from May through mid-October (maybe November if you are lucky) and I knew I had to do something about that. So, while the mangos were growing and abounding everywhere... I would buy 8-10 pounds (sometimes more) every week and freeze or dehydrate about half of them. Well, I dehydrated enough mangos to make a couple jars of mango butter... yep, you read that right! Mango butter!

Over the years before moving to Costa Rica, I've made apple butter and apricot butter using the recipe from NT with delicious results. So, I thought... "why not try it with mangos?"... thus started my adventure on making butter with the "peach of the tropics", but taking it a step further by making it totally RAW. Usually all recipes for making fruit butter calls for a lot of cooking and sugar to get that creamy, jelly-like texture. Not with this recipe... it is much easier and quicker to whip together with all the enzymes, vitamins and antioxidants goodness still in them. But that's not all! The butter is also lacto-fermented... so it is full of gut-friendly probiotics too! How can something already good get even better?! I LOVE IT :o)

Raw Mango Butter

Makes about 2 quarts

• 6 cups unsulphured dried mangos, about 1 pound
• 1 Tbsp sea salt (you can use less)
• 1/4 cup whey
• 3 Tbsp - 1/4 cup (or more) raw honey

Warm up filtered water in a pot till 100-115 F (Do not let it boil!). Pour dried mangos in there and let them soak till completely soft. Transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. I used less honey because the mangos were already sweet and didn't need to be sweeten up.

Transfer the butter into quart-sized mason jars. It should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before putting in your fridge. This should be eaten within 2 months. It is DELICIOUS with breakfast porridge, pancakes, bread and crackers.

NOTE: I used my "Lacto Master" to make the butter. You can use just the lid on the jar, but open it slightly once or twice during the 2 day process so the gases can escape and screw it back tightly. I have the airlock system on a wide-mouth lid and gallon lid. So, I am able to culture in big and small quantities. If you are interested in purchasing one... go to Cultures for Health and make sure you let them know I referred you :o)

Okay, now... my wonderful, noisy readers! Do you have anything to share with me today? If yes, please leave a comment and link below. I will surely check it out and leave you a comment. Remember, when you post your recipes to link back here and spread the word too! Thanks and looking forward to seeing if anybody will participate... DON'T BE SHY! I will love to see what others will have for Sweet Wholesome Wednesdays!

PS- Don't forget about the Rockin' Baby Sling Giveaway! Spread the word and leave me a comment saying you did that. Even if you don't need it... it will be a great gift for the holidays to come!

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