Mango butter – just like lemon butter (or curd) but with mangos. Made in just 5 minutes – quick, simple & tastes delicious.
How to make mango butter
I subscribe to just about every daily deal email list you possibly can.
While it does drive me nuts getting an email about every 5 minutes, I have come across some brilliant deals.
One deal in particular inspired the creation of mango butter – $15 for a $30 fruit box.
This was a while ago, I can’t imagine you’d get a box that included mangos these days for just $30!
I got a fairly big selection of fruit for my $20 ($15 + $5 postage).
Again, 2022 me can’t believe I only paid that much for it!
In fact in my original post, I said there’s no way I’d pay $35 for this.
I recommend ordering from this type of seasonal delivery service as a great way to save money & time.
The only annoying thing is that often they don’t let you swap out items or specify anything you don’t want.
I specifically chose the box I did because it didn’t have any mangoes in it as I already had a fridge full of them.
Unfortunately, when ordering a specific selection of fruit, if something is unavailable they replace it with something else.
In my case there were no strawberries so they replaced them with, you guessed it, mango.
I didn’t despair.
When life gives you mangoes, make mango butter!
What is mango butter?
Mango butter, is just like lemon butter or curd.
It’s made with:
I’d never seen mango curd before but I couldn’t see why it wouldn’t work.
You know I’m all for taking the easy road so I based my technique on Celia’s microwave lemon butter.
It’s so simple it’s ready in about 5 minutes.
How to make mango curd
Peel the mango and cut off all the flesh then blend it in a blender or food processor until it is smooth.
Combine it with the butter and sugar in a microwave-proof bowl or jug and microwave it for 2 minutes.
Take it out and stir really well to make sure all the sugar has dissolved.
Microwave it a little bit longer (maybe 15 seconds) if it hasn’t and stir it again.
Whisk the eggs together really well in a separate bowl.
This was tricky to take a photo of.
Pour the whisked eggs through a sieve into the mango mixture and whisk them into it.
Be sure to whisk as the egg goes in (a third hand would have been lovely).
Keep whisking until it is all combined.
Microwave the mixture for another 30 seconds then take it out and whisk it again.
Put it back in the microwave for another 30 seconds then whisk again.
Continue with this until it is nice and thick.
Mine only needed the two 30 second blasts.
When it is nice and thick, transfer it to jars or a container and refrigerate until it is chilled.
I had my mango butter on lemonade scones and it was delicious.
It will keep for a few days in the fridge. Enjoy!
- 1 large mango, flesh removed and pureed
- 3 eggs
- 1/3 cup caster (superfine) sugar
- 70g (2.5oz) butter
- Place the mango puree, sugar and butter in a microwave-safe bowl or jug and microwave for 2 minutes. Stir the mixture to make sure the sugar has dissolved.
- Whisk the eggs together in a separate bowl until they are even consistency.
- Add the eggs to the mango mixture through a sieve and whisk them in.
- Microwave the mixture for 30 seconds then whisk it well. Repeat this process until it is nice and thick (shouldn't take more than 2 minutes total).
- Refrigerate the mango butter and serve on baked goodies.