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Mango Butter

Source of Recipe

Unknown
Yields 4 (1/2-pint) jars.

8 C. peeled and chopped ripe mango
3 C. packed brown sugar
3 T. grated fresh ginger
1 tsp. grated fresh lime zest
1/2 C. fresh lime juice
1 tsp. ground cinnamon

Place mangoes in a heavy saucepan over medium heat. Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.)

When the mangoes are cooked, remove from heat; pur�e in a blender or food processor, working carefully in batches. Return pur�e to pan.

Add sugar, ginger, lime zest, lime juice and cinnamon; mix well. Bring to a boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes.

Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space. Cap and process in a 10-minute boiling water bath.

One tablespoon equals: 56 calories; trace fat; no cholesterol; trace protein; 15g carbohydrate; 0.5g fiber; 4mg sodium