Mango Butter

Name: Mango Butter
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 3 ½ cups (875 ml)
Ingredients: 6 cups (1.1 kg) peeled and cubed mango (about 4 large); 1/4 cup (55 g) sugar; 2 tbsp (30 ml) lemon juice

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Preparation 20 min
Cooking 2 h
Servings 1
Makes 3 ½ cups (875 ml)
Freezes Yes

Featured in RICARDO Magazine SPRING 2017

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 6 cups (1.1 kg) peeled and cubed mango (about 4 large)
- 1/4 cup (55 g) sugar
- 2 tbsp (30 ml) lemon juice

Preparation

- In a blender, purée all the ingredients until smooth. Strain the purée into a medium-sized saucepan.
- Bring the purée to a boil and cover with a splatter screen, if possible. Simmer over low heat for 2 hours, stirring several times during cooking, or until the mixture is very thick and has the texture of softened butter.

Note from Ricardo

Thawed frozen mango also works well for this recipe.

Mango Butter

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Ingredients

Preparation

Note from Ricardo

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