Cinnamon Mango Fruit Butter

Nov 1, 2026 · By VanillaGoods

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Cinnamon Mango Fruit Butter: open glass jar of smooth, thick, dark glossy cinnamon mango fruit butter (a spread, not…

Cinnamon Mango Fruit Butter: a slow-cooked fruit butter kept in the fridge. Makes 5 cups in about 4.2 hours.

Prep 25 min

Cook 135 min

Cooling 1 hr 30 min

Total 4 hr 10 min

Servings 40

Diet Dairy free, Gluten free, Vegan

Ingredients

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servings

3 ¾ lb (1700.0 g)mangoes, prepared, cleaned, trimmed, cored/pitted, edible weight
1.0 cup (225.0 g)granulated sugar
3.0 tbsp (45.0 ml)bottled lemon juice
½ cup (110.0 ml)water
1 ½ tsp (4.0 g)ground cinnamon

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Instructions

Wash, trim and prepare the fruit; the listed gram amounts are edible fruit after removing stones, stems, cores and skins as appropriate.
Combine the fruit and exactly 110 ml water in a wide, heavy-bottomed saucepan. Cover and heat over medium-low until completely soft, about 20–35 minutes.
Purée the cooked fruit using an immersion blender; if the fruit is seedy (especially berries), strain through a fine sieve or food mill.
Return the purée to the pan, stir in all sugar, bottled lemon juice and stated aromatic flavor ingredients.
Cook uncovered over low to medium-low heat, stirring frequently for 75–150 minutes until thick enough to mound on a chilled spoon without a watery halo.
Cool promptly in shallow clean containers and refrigerate at 40°F (4°C) or below. Freeze portions intended for longer storage.
Use as a refrigerated fruit spread or swirl into cold desserts; it is not made for water-bath canning.

Tips

Fruit thickness and pectin differ: cook to the spoon-mound endpoint, not only the stated time.
Not for canning: university extension guidance warns that altered and tropical fruit butters have no approved process for shelf-stable canning, so keep this one in the fridge or freezer.

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Recipe FAQ

How long does it take to make cinnamon mango fruit butter?

Plan on 25 minutes of prep and 2 hours 15 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 5 cups (40 servings of 2 tablespoons).

How should I store cinnamon mango fruit butter?

REFRIGERATOR ONLY: use within about 10 days at 40°F (4°C) or below; freeze longer.

Can I make cinnamon mango fruit butter ahead?

Yes. REFRIGERATOR ONLY: use within about 10 days at 40°F (4°C) or below; freeze longer.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Cinnamon Mango Fruit Butter: a slow-cooked fruit butter kept in the fridge. Makes 5 cups in about 4.2 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 40 servings this recipe makes.

48 Calories / serving

0.2g Fat

12.2g Carbs

0.4g Protein

11.5g Sugar

Whole recipe (40 servings): ~1920 cal · 8g fat · 488g carbs · 16g protein · 460g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.