Mango Butter
Preheat the oven 100°C. Place mango pulp, lemon juice and orange juice in a large pan over low heat and simmer for 10-15 minutes until most of the liquid is evaporated. Meanwhile, spread the sugar on a large baking tray, place in the oven and warm for 5 minutes. Blend or sieve the mango mixture then return to the pan. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved. Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick. Spoon the butter into clean sterilised jars. Cover and seal serve on toast or use to fill cakes. Mango butter will keep in the fridge up to 3 weeks. ~Jeanne Pascual December 02, 2007, at 04:08 PM This group is looking for authors. You can write the recipe here or simply add your link. |