Homemade jams and chutneys are always delicious and a little bit special. This family recipe takes it to a whole new level though, with smooth mango and gorgeous citrus combining to make one truely tasty mango butter. Once you’ve made it up and stored it in your jars you can use it to add flavour to all kinds of things. Try it on your morning toast or spoon it into small tartlet cases and top with a dollop of cream for an easy and delectable dessert.
- 600-900g mango flesh (5-8 mangoes)
- 115g lemon juice
- 115g orange juice
- 850g castor sugar
1. Preheat oven to 100°C. Place mango, lemon and orange juice in large saucepan over low heat. Simmer 10 minutes until most of the liquid has evaporated.
2. Meanwhile, spread the sugar on a large baking tray, place in the oven and warm for five minutes.
3. 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.
4. Spoon the butter into clean, sterilised jars. Cover and seal. Serve on toast, crumpets, or pancakes or use to fill cakes and tartlets. Mango butter will keep in the fridge for up to three weeks.
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