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MINT-MANGO BUTTER




Source of Recipe


Ruthanna -- recipe exchange


1/ 2 cup sweet butter
1/ 2 fresh mango, peeled and pureed
2 tsp. fresh lime juice
2 Tbs. finely chopped fresh mint
Dash of salt

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. NOTE: This doesn’t freeze well and is best if used within 24 hours of when you make it.

Ideas: mild-flavored fish (sole, tilapia, flounder, etc.), pork, beets

I also make mango butter, omitting the mint but adding about a tsp. of grated fresh ginger. I like to put a pat of it on black beans and rice, when served as a side dish and it's good melted as a dip for lump crabmeat.