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Mango Lime Butter

Source of Recipe

From "Naturally Sweet Food in Jars" by Marisa McClellan


Recipe Introduction

"When I was just out of college, I spent a month in Indonesia. For much of my time there, I stayed at a hotel in Bali where, for $10 a night, I had a cozy room and access to a daily breakfast buffet. I would pile a plate high with slices of pineapple, papaya, and mango that they'd dressed with lime to prevent it from turning brown. This butter recalls those mornings for me."

List of Ingredients

◦ 3 pounds ripe mango, peeled, pitted, and diced
◦ 1 cup honey
◦ � cup bottled lime juice
◦ 1 teaspoon lime zest


Recipe

In a low, wide, nonreactive pot, combine the mango, honey, and lime juice. Place the pot over high heat, bring to a boil, then lower the heat to medium. Cook, stirring regularly, for 15 to 20 minutes, until the mango has softened to the point where you can easily mash it with a wooden spoon.

Remove the pot from the heat and pur�e the softened mango with an immersion blender until smooth. Place the pot over medium-low heat and cook the mango pur�e down for an additional 30 to 45 minutes, stirring occasionally. If the cooking mango is making a splashy mess of your stovetop, top the pot with a fine-mesh splatter screen.

When the butter is 15 to 20 minutes from being done, prepare a boiling water bath and 4 half-pint jars.

The mango butter has finished cooking when it doesn't look at all watery and it sits tall in the bowl of a spoon. The color will also have darkened some, and it should have reduced in total volume by about a third.

Remove the pot from the heat and stir in the lime zest. Funnel the butter into the prepared jars, leaving � inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Makes 4 half-pint jars






❧ Note: I prefer to use the smaller Ataulfo (Mexican) mangoes for this butter, because I find that the pits are smaller and the fruit is slightly less fibrous.