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Mango
Butter
Yields
approximately 4½ cups of butter.
Preparation: 20 minutes
Cooking: 60 to 70 minutes
Ingredients
4½ pounds of ripe mango, peeled, pitted
and cut into thick slices
(about 6 large mangoes)
1 cup of freshly pressed lime juice (about
6 limes)
1 cup of sugar
2 cinnamon sticks
Preparation
| 1.
|
In a mixer, reduce the mangoes and the lime juice to a smooth purée,
try a second time (if the mango purée is stringy, filter it using a fine strainer
placed over a bowl.) |
| 2.
|
In a large, deep saucepan (which should not be made of aluminium), mix
the mango purée, the sugar and the cinnamon. |
| 3.
|
Bring to
a boil over a medium heat. Reduce to low heat and leave it simmer while
stirring for 60 to 70 minutes or until the preparation is very thick. (Attention: the preparation
may splash). Take the cinnamon sticks out and let cool. The consistency of the mango butter should be
similar to that of apple butter. Using a spoon, pour mango butter into glass jars. You can prepare mango butter
in advance and put it in an airtight container. It keeps for up to
one week in a refrigerator and up to 6 months in a freezer.
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