Tangy Mango Butter Food

TANGY MANGO BUTTER

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.

MANGO BUTTER

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.

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.

MANGONADA

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

MANGO TANGO

Steps:

• Cut the mango into medium pieces, on a cutting board, and freeze. Add the lemon pico di gallo salt to a small saucer plate. Juice 1/2 lime and add it to another small saucer plate. Dip the rims of each glass, first into the lime juice and then into the salt. Pour very chilled Cava into the wine glasses. Sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. Top with a small scoop of mango sorbet and serve.
• Enjoy!

MANGO BUTTER

Steps:

• In a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater.
• Transfer to a small bowl and serve with bread.

MANGO BUTTER (GINGER, LIME AND CINNAMON)

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.