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A smooth, spreadable mango butter with fresh lime zest and honey, perfect for toast, pancakes, and as a flavorful addition to grilled meats and seafood.

Ingredients

Scale
  • ½ stick (4 tablespoons) unsalted butter, softened (take out of the fridge about an hour before starting)
  • 1 teaspoon honey
  • Zest from 1 lime (about 1 teaspoon)
  • 1 ripe mango, peeled and diced into cubes

Instructions

  1. Remove ½ stick (4 tablespoons) unsalted butter from the fridge about 1 hour before starting to soften.
  2. Peel the ripe mango and dice into cubes.
  3. If using frozen mango, thaw completely and pat the cubes dry with paper towels.
  4. Press or gently squeeze the mango cubes between paper towels to remove excess juice without drying them out completely.
  5. Place the softened butter, 1 teaspoon honey, and lime zest into a food processor and pulse until smooth.
  6. With the processor running in short bursts, add the dried mango cubes a tablespoon or two at a time, scraping down the sides occasionally to ensure even mixing and to keep the butter from breaking.
  7. Process until the mango is fully blended and the spread is silky and smooth.
  8. Scoop the mango butter into a container and chill 30 to 60 minutes to firm or use immediately.

Notes

Blot off any extra mango juice with paper towels to prevent separation and watery texture., Add mango slowly and scrape the sides of your processor to combine evenly., Remember to soften the butter by taking it out an hour before starting., If chilled, let the butter warm up a few minutes before spreading for softness., To freeze, roll mango butter into a log wrapped in plastic wrap; freeze and slice off rounds as needed.

Nutrition

Find it online: https://margorecipes.com/mango-butter/