Mango Lime Butter

 

3 pounds/1.4 kg ripe mango, peeled, pitted, and diced (Ataulfo)

1 cup/340 g honey

¼ cup/60 ml bottled lime juice

1 tsp. lime zest

 

In a low, wide, nonreactive pot, combine the mango, honey, and lime juice. Place the pot over high heat, bring to a boil, then lower the heat to medium. Cook, stirring regularly, for 15 to 20 minutes, until the mango has softened to the point where you can easily mash it with a wooden spoon. Remove the pot from the heat and purée the softened mango with an immersion blender until smooth. Place the pot over medium-low heat and cook the mango purée down for an additional 30 to 45 minutes, stirring occasionally. If the cooking mango is making a splashy mess of your stovetop, top the pot with a fine-mesh splatter screen. When the butter is 15 to 20 minutes from being done, prepare a boiling water bath and 4 half-pint/250 ml jars according to the process on page 12. The mango butter has finished cooking when it doesn’t look at all watery and it sits tall in the bowl of a spoon. The color will also have darkened some, and it should have reduced in total volume by about a third. Remove the pot from the heat and stir in the lime zest. Funnel the butter into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes