MANGO BUTTER (GINGER, LIME AND CINNAMON)
Use on toast, pancakes, waffles or even fish and meat. This mango butter has a light and lovely flavor. Give it a try!
Provided by Ambervim
Categories < 4 Hours
Time 1h5m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Put mangos in saucepan over medium heat. Cook until hey are very soft. Add water ifit starts to stick, should not need it.
- Use stick to puree.
- Add sugar, ginger lime zest, lime juice and cinnamon. Mix well. Bring to a boil over medium heat. Lower heat and cook, stirring frequently until very thick, about 30 minuts.
- Remove from heat and pour into hot sterilized jars, leaving 1/4 inch head space.
- Cap and process in 10 minute boiling water bath.
Nutrition Facts : Calories 573.1, Fat 1, SaturatedFat 0.3, Sodium 34.3, Carbohydrate 146.8, Fiber 4.4, Sugar 139.1, Protein 2.4
MANGO LIME BUTTER
Make and share this Mango Lime Butter recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 50m
Yield 2 Pints
Number Of Ingredients 4
Steps:
- Cook mangos in water until tender.
- Add sugar and cook until consistency of a butter.
- Pour into hot sterilized jars and seal. Process in boling water for at least 10 minutes.
Nutrition Facts : Calories 1268.3, Fat 1.9, SaturatedFat 0.5, Sodium 14.9, Carbohydrate 325.4, Fiber 8, Sugar 317.4, Protein 4.1
GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA
Steps:
- Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
- In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
- Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
- To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
- In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.
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.
MACADAMIA NUT-CRUSTED SNAPPER WITH MANGO LIME BUTTER
Yummy crusted fish with the best tasting sauce ever! From Beverly Gannon's General Store Cookbook. I've found the Sriracha in the asian section of my grocery store.
Provided by breezermom
Categories Mango
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
- Preheat the oven to 450 degrees.
- Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
- In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
Nutrition Facts : Calories 734.4, Fat 39, SaturatedFat 15.4, Cholesterol 139.2, Sodium 507.8, Carbohydrate 41.7, Fiber 3.5, Sugar 10.7, Protein 51.3
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MANGO-LIME CURD RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (6)Estimated Reading Time 1 minServings 3
- Process mango in a food processor until smooth. Transfer to a medium saucepan and whisk in lime juice, salt, and ½ cup sugar. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Meanwhile, whisk egg yolks, egg, and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
- Whisking constantly, very gradually stream about half of hot mango mixture into eggs, then gradually whisk mixture back into saucepan. Cook over medium heat, whisking constantly, until curd thickens and whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add butter a couple of pieces at a time, whisking until incorporated before adding more.
- Strain curd through a fine-mesh sieve into a large measuring glass bowl or nonreactive bowl and cover, pressing plastic wrap directly onto surface. Chill until cold, at least 2 hours.
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From patijinich.com
4.4/5 (8)Category DessertCuisine American, MexicanTotal Time 40 mins
- In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
- Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
- While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
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5/5 (1)Total Time 20 minsCategory Compound ButterCalories 35 per serving
- 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!
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