Buttered Mango Recipes
MANGO BUTTER
Steps:
- In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed. Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
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- 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!
31 MANGO RECIPES THAT TASTE LIKE PURE GOLD | BON APPéTIT
From bonappetit.com
Author Joe SevierPublished Jun 7, 2016Estimated Reading Time 6 mins
- Coconut Chia-Tapioca Pudding. Chia seed pudding meets tapioca pudding meets creamy coconut milk in this delicious mango recipe. It's a great way to end any meal—or even start the day when served for breakfast.
- Coconut-Mango-Lime Barfi. One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too. View Recipe.
- Mango and Avocado Salad. With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice. View Recipe.
- Vanilla Layer Cake With Mango Curd. This showstopping tequila-soaked vanilla cake has a sweet mango curd filling that’s set with gelatin so that it doesn’t ooze out when you cut.
- Sweet and Salty Mango Lassi. This cooling Indian yogurt drink with mango and cumin strikes the right balance of sweet and savory. Chef Preeti Mistry recommends adding a splash of white rum “if that’s your thing.”
- Caramelized Plantain Parfait. Pair sliced, spoon-tender fresh mango with caramelized plantains and creamy yogurt for a satisfying dessert that doesn’t feel too heavy.
- Tropi-Cobb Salad. This twist on an old favorite has mango, buttery avocado, curry-spiced chicken, and tart cherry tomatoes. A bright lime dressing brings it all together.
- Halo-Halo. The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.
- Mango Toast With Hazelnut-Pepita Butter. Don’t want to make nut butter from scratch? This mango toast is just as delicious with store-bought almond butter—or even granola butter.
- Tomato and Mango Salad in Aguachile. Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.
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