On my weekly jaunt to the grocery store, I spied that organic mangos were on sale so I scooped up two to play with in the kitchen. I imagined every dessert on my paleo recipe wish list and ended up deciding to go with the simple scone but with a kick and created a mango scone with mango butter.
When you combine mangoes and cinnamon you get a lot of love in the kitchen. First, before you buy your mangoes make sure they’re not stringy. Ask a store clerk if they are smooth fleshed or fibrous and if they don’t know, have them cut one to check. You don’t want to deal with that mess in a recipe. Two, make sure the mangoes are ripe. If they don’t have a nice sugary scent you’ll want to hold off on using them as I try to minimize the amount of honey in the recipe. Third, you’re going to cook these on parchment paper or a Silpat. If you don’t have one of these babies your missing an important tool in your gluten-free/grain-free kitchen.
You can take this recipe and make it into a cookie versus a scone. It’s a bit simpler as you don’t have to deal with making sure the centers cook properly.
The Mango Butter is straight up deliciousness. If I was back in my big girl days I would make a vat of the mango butter and eat it with Vanilla Ice Cream Every Day. You may want to make extra because it’s that good.
I love these with some butter and large spoonful of mango butter. I hope that you enjoy them.
Paleo Mango Scones and Mango Butter
To make the mango butter place the mango flesh, water, vanilla, honey, cinnamon and cardamom in a medium pan on low heat. Cook the ingredients on low for 1 hour uncovered. Remove from heat and allow to cool.
To make the scones combine the dry ingredients in a bowl and mix thoroughly.
In a separate bowl combine the coconut cream, mango butter, honey, 1 egg and 1 egg yolk.
Fold the wet ingredients into the dry ingredients and your mixture should be pretty firm.
You can either drop the scones on a Parchment paper or a Silpat sheet or take a cookie mold and spoon the mixture into the mold and remove. If you go with the cookie mold, don't let it sit in the mold too long or it will be difficult to remove. Also, don't make them taller than 1/2" or they will not cook in the center.
Brush the top of your scones with egg white and bake for 30 - 35 minutes at 350 degrees or until the tops are golden brown.