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Mango Butter


  • 8 cups peeled and chopped ripe mango
  • 3 cups packed brown sugar
  • 3 tablespoons grated fresh ginger
  • 1 teaspoon grated fresh lime zest
  • 1/2 cup fresh lime juice
  • 1 teaspoon ground cinnamon


  1. Place mangoes in a heavy saucepan over medium heat. Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.)
  2. When the mangoes are cooked, remove from heat; puree in a blender or food processor, working carefully in batches.
  3. Return puree to pan. Add sugar, ginger, lime zest, lime juice and cinnamon; mix well. Bring to a boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes.
  4. Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space.
  5. Cap and process in a 10-minute boiling water bath.

Yield: 4 ( 1/2-pint) jars

Approximate nutrition information per tablespoon: 56 calories; trace fat (1 percent calories from fat); no cholesterol; trace protein; 15g carbohydrate; 0.5g fiber; 4mg sodium

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