Oh my gosh, this mango butter is everything .. and then some. Not only does this recipe taste like a silky spreadable mango, it also has only has 4 ingredients and can be whipped up in less than 20 minutes! With a little drizzle of honey and a dash of lime zest, this mango butter can be spread on anything and everything - no judging.
I was inspired to make this mango butter after going to a Hawaiian luau a few weeks ago. With our dinner, they served a beautiful light pink guava butter that rocked my world. I've made compound butters before, though usually with garlic, herbs, and savory seasonings. When whipping up this fruit compound butter, I decided to swap the guava for mango because mangos were all over the grocery store and their sweetness was too perfect to pass up
After a few recipe tests, I made the ultimate mango butter spread and know you will be as obsessed with it as I am! Spread on everything from breakfast to seafood (yes, seafood!), you need to try this easy mango spread.
The proper technique for creating this mango fruit compound butter is to blend in the mango slowly, one piece at a time, into the honey lime butter ensuring even blending and incorporation. The reason for this is that adding too much mango too quickly will cause the butter to break resulting in chunky, separated, almost watery butter. Avoid the butter breakage by squeezing out the juice from the mango with a paper towel and slowly blend dried mango pieces into the butter to ensure zero butter breakage. Using this technique will ensure that your spread is a smooth as butter.
CHEF'A TIP: Not using your mango butter right away? Roll it up like a log in plastic wrap and stick it in the freezer. When you are ready to use it, unwrap the butter and cut off a medallion sized piece and put the rest back in the freezer. You can freeze for up to 6 months, so no rush to use it all - although I am not sure how you could resist!
I have a hard time not spreading this mango butter recipe all over everything but I do have a few suggestions on how to use this silky mango spread:
- With bread, like a Hawaiian sweet roll or baguette
- On waffles or pancakes.
- Lighter protein, like white fish, shrimp, chicken, or pork
Pairing this mango spread with protein might seem weird but trust me, you want this mango butter on your dinner plate! Think, pork with peaches or blackened cod with a fruit salsa. Now think.. mango honey butter on shrimp. Yes! Spread on top of your freshly cooked protein and let it melt and ooze down the sides before serving. I recently spread this mango honey butter on my shrimp before serving and it took my dish to a whole other level!
DIETITIAN'S TIP: Mangoes are full of nutrients and I love that this recipe uses the entire fruit! Mangoes have over 20 different vitamins and minerals, with one mango providing half of the vitamin C you need in a day. Vitamin C is a powerful antioxidant that helps your body remove harmful free radicals and keeps your immune system runs smoothly. Click here for more information on mango nutrition.
Just like that, you've got yourself an easy mango spread! You can make this recipe ahead of time, just cover and refrigerate a few days before. Before serving, let the mango butter soften on the counter for a few minutes, it really helps the spreadability!
WINE PAIRING: This mango spread pairs perfectly with a light champagne that has little dryness and lots of bubbles. The consistency of butter is one-dimensional, so a bubbly champagne adds an exciting textural element to the palate. The bold mango sweetness also balances well with a dry, less flavorful champagne making these two the ultimate brunch duo.
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This Mango Butter is the ultimate fruit compound butter! It tastes like spreadable mango, has hints of lime zest, and is perfectly sweet. This fruity and sweet compound butter recipe is perfect for seafood, meat, pancakes, or bread. Spread this dessert compound butter on anything and everything, I know you will eat it up!
- ½ Stick (4 tablespoons) of softened unsalted butter (to soften, take butter out of the refrigerator 1 hour before preparing the recipe)
- 1 teaspoon honey
- Zest of 1 lime (makes about 1 teaspoon zest)
- 1 Ripe mango, peeled and cut into cubes
- Using a few paper towels, squeeze a few mango pieces into a paper towels to remove excess moisture. You want to be firm when squeezing the mango pieces but not making them bone dry (see note 1).
- In a food processor, pulse butter, honey, and lime zest together until incorporated. Slowly start pulsing and blending the paper towel dried mango pieces to the butter, 1 or 2 tablespoons at a time - don't rush it! You might need to scrape the sides and bottom of the food processor a few times to ensure the mango pieces are getting well incorporated.
- Scoop out the mango honey butter and transfer to a serving container. The butter is ready to serve but if you want to firm it up, refrigerate for 30-60 minutes before serving. You can garnish with lime zest or honey if you'd like!
- If the mango is too juicy and/or the mango is incorporated too quickly, the butter will break. Really making sure the juice is removed and slowly adding the mango when blending will make sure the mango is evenly dispersed into the butter for the creamiest and smoothest consistency.
- Cover and refrigerate leftovers for a few days or freeze up to 6 months.
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 2 g
- Sodium: 1 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 8 mg
Keywords: Fruit compound butter