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.