Peel the mango, cut in half along the core, peel and chop the flesh.
Wash, peel, core and chop the apples. Put the butter in a saucepan and sauté the apple, salt, ginger and mango over a moderate heat for about 5 minutes, stirring constantly and adding 1-2 tbsp. water if necessary to prevent sticking.
Cover and leave to infuse for about 5 minutes, then puree. Pour into jars, cool and store in the fridge.
Can also be made with apricots and apple or pears. Sweeten with a little honey if desired.