It's mango season again folks! Well, we're at the tail end of it here in Costa Rica, but maybe you still have time to enjoy some of the mango goodness! Remember this mango pie recipe? Last year I tried making mango sauce (like apple sauce) and mango juice and neither went over well enough to justify all the work involved.
And let's just take a moment here to discuss the spelling of the this word. I have looked and looked for the correct spelling of mangos, err mangoes? Apparently if you are using US English, it's mangos, and if you are using British English it's mangoes. Now that we have our "History of the English Language" lesson out of the way, let's get on to the food!
This year, my mom was here because I decided surgery would be a fun thing, and she suggested mango butter, as in like apple butter.
We did a trial run in the crockpot and it went over so well, I bought 18 kilos of mangos on the way back from the beach and made some more, because the Northerner in me just won't believe that there is always fresh fruit here. Must.Can.All.The.Fruit.
So here's the drill.
Enough ripe mangos, peeled and sliced to fill your crockpot
Cinnamon, nutmeg and vanilla to taste
Peel and cut mangos. Run through the blender so you get rid of the stringiness. Pour puree into crockpot with lid on. Set to high until the puree starts to bubble. Add in spices and leave the lid off. Continue to stir. Reduce for about 8-10 hours or until the desired consistency. Ladle into hot jars and process in a water bath for 15 minutes. Try to keep your family out of it.