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Last Updated on April 30, 2025
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.
Ingredients
Mango Butter
- 2 ripe mangos
- 1/3 cup water
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 1/4 teaspoon ground cinnamon power
- 1/8 teaspoon cardamom
- 1 Tablespoon honey
Scone
- 1 cup of Mango Butter
- 1/2 cup Coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 large egg
- 1 egg yolk
- 1 egg white
- 1 Tablespoon honey
- 1/2 cup coconut cream
- 1/4 teaspoon ground cinnamon power
- 1/8 teaspoon cardamom
Instructions
- 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.
I don’t do much baking these days…but damn, these look fantastic and I might have to change my ways!
Thanks Alex! It was fun to make. Thankfully my husband devoured most of them because, seriously the mango butter is amazing and the scone is the perfect complement.
Yum, those look delicious!
Beautifully done!
Thank you!
Not only do these look delicious but the ingredients sound super healthy!!
I had no idea there were two kinds of mango insides. Thank you for telling us that!
Wow that just looks delicious, great picture I might add!
never tried it before but you make it sound so yummy
Sounds yummy!
No temperature listed?
Yikes, I just updated it! 350 degrees
YUM YUM! I’m still doing Phase 3 of HCG so honey is out and mangos are a “caution food” due to high sugar content. That doesn’t mean I won’t be bookmarking these to get down on in a few weeks. YUM!
Mango butter sounds interesting.
They look and sound delicious!
Paleo was too strict for me, but I do try to stick to mostly whole grains, lean meats and lots of veggies.
This looks good though, and I am trying to expand my gluten-free baking horizons. Pinned it for future reference.
I’ve never tried mango butter before. And, this sounds healthy! I’ll have to give ’em a try!
Hello! I’m new at all of this and am trying out your delicious looking recipe. Can you tell me what the consitency of the mango butter should be? Should there be chunks of mango or should it be smooth??? Thank you!!!
It should be pretty smooth after you cooked it. The consistency of a thick jam but smooth.
I love mango..these look yummy!
Mango and cinnamon sounds delicious. I’ve never tried it but these look great.
I’ve never tried a mango before but this recipe makes me want to. Looks great!
The ratio of wet ingredients to dry ingredients looks incredibly lop-sided. Yet the mixture prior to baking will be firm? How can this be?
And, no butter/oil?
Nope, not butter or oil Zia.
I’m sorry hun, I not sure what you’re asking. Are you asking if there should be more liquid in this recipe?
How would I be able to make this vegan?
HUn, honestly, I’m not sure. Coconut flour is not the best flour, in my experience, to use in a vegan baked good. Tapioca flour is amazing and almond flour would work well. That, of course, changes the entire recipe. Sorry hun!
Ok. Haha that’s no problem 🙂
I wonder if I should have left the lid off the simmering mango to reduce it. My batter was not thick.
Hi Kate, I would have let it cook a little longer until it thickened. I don’t recall cooking this with a lid in place so I’ll update the recipe.
If you want vegan, go to a local food co-op or whole foods or something along those lines and ask for the vegan eggs and supplement the honey with something else like coconut palm sugar or something. See if that works? Those are the only two non vegan ingredients in the recipe, if you’re the kind of vegan that doesn’t do honey because bees make it. Hopefully you’ve figured something out by now or hope this helps if you havent!
I currently have a ton of garden mangoes and ran across this recipe which looks fantastic! They are a bit smaller than store-bought and I’m not sure of what quantity to use. Can you update the recipe to state how many oz or grams of mango flesh should be added? Thanks!!
Oh wow, yes, I’ll have to remake this recipe soon because I have no idea what the weight is! Thanks for asking!
How long can the mango butter be kept in the fridge? Cheers 🙂
Hi! This looks amazing. How do we place the batter onto the parchment paper? How much do we place for each scone and do we flatten or just place a dollop? Thanks!
Hello! I’m glad you’re excited about trying the recipe! Placing the batter onto the parchment paper is a straightforward process. For each scone, you can use a spoon or an ice cream scoop to portion out the batter. As for the amount, it typically depends on how large or small you want your scones to be. A common size is around 2 to 3 tablespoons of batter for each scone.
When placing the batter on the parchment paper, you can either shape it into a round or use a dollop-style method. If you prefer a more defined shape, gently pat the batter into a round or triangular shape. If you prefer a more rustic appearance, you can simply place a dollop of batter on the parchment paper without shaping it too much.
Just make sure to leave enough space between each scone on the parchment paper to allow them to spread slightly as they bake. This will help ensure even baking and prevent them from sticking together.
I hope these tips help! Enjoy making the scones, and I hope they turn out delicious for you! If you have any more questions or need further assistance, feel free to ask. Happy baking!