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!
- 1/2 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