Okay, this one takes some explanation.

I was pondering ideas for Wolfenoot (and my birthday, to be sure) and the phrase "mango butter" drifted through the back of my head. After tossing a banana to the Room of Infinite Monkeys, I started to use the Google machine.

Yes, there are recipes out there for fruit butters, but all the ones I could find required apples or stone fruit or fruits such as blueberries or raspberries. So this is maybe a touch original, so bear with me.

What You Need:
(for the amount you see here)
1 mango, diced (enough for 2 Cups)
1/3 Cup of water
1/3 Cup of sugar (I took out a tablespoon of it, so I used less than 1/3 Cup)
1/3 tbsp. lemon zest
1 tbsp. lemon juice

What You Do with What You Need:
1. Hurl everything into a saucepan, gently, and bring it all to a boil while stirring.
2. When it comes to a boil, drop the heat to a simmer and simmer 20 minutes, stirring.
3. Pour it all into a blender (BE CAREFUL WHEN HANDLING HOT LIQUIDS!), and puree until smooth; return to the saucepan.
4. Simmer a few minutes longer (5-10 minutes); to test, pick some up with a teaspoon and put it on a plate; if liquid seeps out around it, keep cooking. Sure, I guess you can return the spoonful you tested to the pot, sure why not.
5. Once it's done, let it cool and then cover it and put it in the fridge.

I plan on serving this as an accompaniment to honey-glazed carrots. You could also put it on toast or biscuits or with pork or chicken make up your own mind I'm not your Mom.

Verdict: Very tasty, a good balance of tart and sweet. I will use a little less sugar next time, though, to let the mango shine through more.