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    Mango Butter

    Source of Recipe

    Unknown
    Yields 4 (1/2-pint) jars.

    8 C. peeled and chopped ripe mango
    3 C. packed brown sugar
    3 T. grated fresh ginger
    1 tsp. grated fresh lime zest
    1/2 C. fresh lime juice
    1 tsp. ground cinnamon

    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.)

    When the mangoes are cooked, remove from heat; pur�e in a blender or food processor, working carefully in batches. Return pur�e 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.

    Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space. Cap and process in a 10-minute boiling water bath.

    One tablespoon equals: 56 calories; trace fat; no cholesterol; trace protein; 15g carbohydrate; 0.5g fiber; 4mg sodium

 

 

 


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