Marcia’s Mango Butter

4.5 lbs ripe mangoes, peeled and cut into chunks
1 c. fresh lime juice
1 c. granulated sugar
2 cinnamon sticks

Puree mangoes and lime juice. Strain into large cooking pot (to remove any stray bits of seed.) Add sugar and cinnamon sticks. Bring to a simmer over medium heat to dissolve sugar. Reduce heat to low and cook 60-75 minutes until very thick. (Holds shape when mounded on a spoon.) Stir every 10 to 15 minutes to prevent scorching. Fill and cap jars. Process in canning kettle for 15 minutes.

My friend found this in Canning for Dummies.

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Vegan Whipped “Cream”

1 (15oz) can Hanover chickpeas or white beans, with or without salt

1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)

Optional pinch McCormick cream of tartar, for stabilization

Feel free to add a little McCormick pure vanilla or almond extract

Instructions:

Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.

 

My friend, Monica, pointed me to this on a clickbait website.