Tangy Mango Butter Recipes
MANGO BUTTER
This luscious spread can be used on Cuban bread or any fruit loaves. You can make papaya butter by substituting papaya for the mango. This butter will last for 1 week in the refrigerator.
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.3 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 41.8 mg, Sugar 18.2 g
TANGY MANGO BUTTER
Make and share this Tangy Mango Butter recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 50m
Yield 6 pints
Number Of Ingredients 5
Steps:
- Heat the mango, water and orange to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve. Return the mango mush to the pan and add the lemon juice and sugar.
- Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
Nutrition Facts : Calories 454.5, Fat 0.5, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 117.6, Fiber 3.3, Sugar 112.5, Protein 1.2
MANGO BUTTER (GINGER, LIME AND CINNAMON)
Use on toast, pancakes, waffles or even fish and meat. This mango butter has a light and lovely flavor. Give it a try!
Provided by Ambervim
Categories < 4 Hours
Time 1h5m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Put mangos in saucepan over medium heat. Cook until hey are very soft. Add water ifit starts to stick, should not need it.
- Use stick to puree.
- Add sugar, ginger lime zest, lime juice and cinnamon. Mix well. Bring to a boil over medium heat. Lower heat and cook, stirring frequently until very thick, about 30 minuts.
- Remove from heat and pour into hot sterilized jars, leaving 1/4 inch head space.
- Cap and process in 10 minute boiling water bath.
Nutrition Facts : Calories 573.1, Fat 1, SaturatedFat 0.3, Sodium 34.3, Carbohydrate 146.8, Fiber 4.4, Sugar 139.1, Protein 2.4
MANGO BUTTER
Steps:
- In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed. Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
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- In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
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