Tangy Mango Butter

Recipe by dicentra
READY IN: 50mins
YIELD: 6 pints


  • 6 12
    cups of ripe mangoes, peeled, pitted and chopped
  • 34
    cup orange juice
  • 3
    tablespoons lemon juice
  • 12
    cup water
  • 2 12
    cups sugar


  • Heat the mango, water and orange to a boil. Reduce the heat and simmer for 35 minutes.
  • Run the mix through a mill or wire sieve. Return the mango mush to the pan and add the lemon juice and sugar.
  • Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
  • Spoon the warm butter into canning jars.
  • Steep the jars in 250-degree water baths for 10 minutes to seal the jars.