Recipes: Mango Butter
Total time: 30 minutes, plus cooling time
Makes approximately 6 x 8oz mason jars
2 pounds mango fruit (I prefer Kent), peeled and chopped
1/2 cup fresh orange juice (try to use fresh, it gives a much better flavor than juice from a carton will)
1/2 cup fresh lime juice
2 cups granulated sugar (I prefer cane or Turbinado over white sugar wherever possible)
1 vanilla bean, split and seeded
Put the fruit, vanilla bean, and juice in a saucepan. If the liquid doesn’t mostly cover the fruit, add a little water. Simmer on medium heat for 20-25 minutes until most of the liquid is cooked off.
Put the saucepan mixture into a food processor or blender. Blend it until it’s the texture you prefer. (This can be chunky or smooth, depending on your taste.)
Return the mixture to the saucepan and add the sugar. Simmer on low for another 15-20 minutes until it thickens and coats the back of a spoon.
This condiment will live in the fridge for a couple of weeks, and if you’re into canning and preserving, it can last six months if you sterilize, prepare, and store the jars correctly. (That’s what I’ve been told, anyway. I’ve never had a batch live anywhere near that long.)