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Mango Butter With Cinnamon Et Al

The first time I tasted something resembling this mango butter was at a rural farmers market in Barbados. A kind woman with hands stained yellow from turmeric offered me a sample on a sliver of coconut bread. The sun was hot, the air thick with the scent of sugar cane and sea salt, and the sweet-tart burst of the mango butter, warmed by cinnamon and spice, was pure bliss. I’ve been chasing that flavor ever since, tweaking recipes and memories to bring a taste of that Caribbean sunshine into my own kitchen. This recipe, while not her exact formula, is my humble homage to that perfect bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yields: 4 Pints
Dietary Type: Vegan

Ingredients

12 cups mangoes, sliced
3 cups water
6 cups sugar (or less, to taste)
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Equipment Needed

Large, heavy-bottomed pot or Dutch oven
Immersion blender (stick blender) or regular blender
Hot, sterilized jars (4 pint-sized) with lids and rings
Jar lifter
Large pot for boiling water bath

Instructions

Begin by preparing your mangoes. Wash them thoroughly and slice the fruit away from the pit. You should have approximately 12 cups of sliced mango.
In a large, heavy-bottomed pot or Dutch oven, combine the sliced mangoes and 3 cups of water. The water will help to soften the mangoes and prevent scorching during the initial cooking phase.
Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the mangoes are soft enough to mash easily. This usually takes about 20-30 minutes. You’ll know they’re ready when they break apart with gentle pressure from a spoon.
Once the mangoes are softened, it’s time to puree them. Carefully use an immersion blender (stick blender) directly in the pot to create a smooth mixture. Alternatively, you can transfer the mangoes and water to a regular blender in batches and blend until smooth. Be very cautious when blending hot liquids; allow steam to escape and cover the lid with a towel.
Return the pureed mango mixture to the pot. Add the sugar, ground cloves, ground allspice, ground cinnamon, and ground nutmeg. Stir well to ensure all ingredients are evenly distributed. Taste the mixture and adjust the amount of sugar to your preference. Remember that the flavors will intensify as the butter cooks down.
Cook the mango butter slowly over low to medium-low heat for approximately 45 minutes, or until it reaches a thick, spreadable consistency. It’s crucial to stir frequently, especially towards the end of the cooking time, to prevent the mixture from sticking to the bottom of the pot and burning. The butter is ready when a spoonful placed on a chilled plate mounds slightly and doesn’t run.
While the mango butter is cooking, prepare your canning jars. Ensure they are clean and have been properly sterilized. You can sterilize them by boiling them in water for 10 minutes, or by running them through a hot cycle in your dishwasher. Keep the jars hot until ready to fill.
Once the mango butter has thickened to your liking, carefully pour it into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
Place the lids on the jars and screw on the bands until they are finger-tight (not too tight).
Process the filled jars in a boiling water bath for 10 minutes. To do this, place the jars on a rack in a large pot filled with boiling water, ensuring that the water covers the jars by at least an inch. Bring the water back to a rolling boil and process for the specified time.
Carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly.
After the jars have cooled completely (usually 12-24 hours), check the seals. Press down on the center of each lid. If the lid doesn’t flex or move, it’s properly sealed. If the lid flexes, the jar hasn’t sealed and should be refrigerated and used within a few weeks.

Expert Tips & Tricks

For a smoother texture, use fully ripe mangoes. The riper they are, the easier they will be to puree.
If you prefer a chunkier mango butter, don’t puree the mangoes completely. Leave some small pieces for added texture.
Adjust the spices to your liking. If you prefer a spicier butter, add a pinch of cayenne pepper. For a warmer flavor, increase the amount of cinnamon.
To prevent burning, use a heavy-bottomed pot and stir frequently, especially during the last 15 minutes of cooking.
If you don’t have canning equipment, you can store the mango butter in the refrigerator for up to 2 weeks.

Serving & Storage Suggestions

Serve this delicious mango butter spread on toast, biscuits, scones, or muffins. It’s also fantastic as a topping for pancakes, waffles, or yogurt. Use it as a glaze for grilled chicken or pork for a tropical twist. Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and use within 2 weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1470 kcal	N/A
Calories from Fat	22 g	1%
Total Fat	2.5 g	3%
Saturated Fat	0.8 g	3%
Cholesterol	0 mg	0%
Sodium	15.3 mg	0%
Total Carbohydrate	376.4 g	125%
Dietary Fiber	9.1 g	36%
Sugars	367.4 g	1469%
Protein	4.2 g	8%

Note: Nutritional information is an estimate and may vary based on ingredient amounts and preparation methods.

Variations & Substitutions

Spice it up: Add a pinch of cayenne pepper or a finely chopped chili for a hint of heat.
Citrus Burst: Add the zest of one lime or lemon for a brighter flavor.
Tropical Twist: Incorporate other tropical fruits like pineapple or papaya for a unique blend.
Maple Sweetened: Substitute the granulated sugar with maple syrup or honey for a more natural sweetener. Start with 3 cups and adjust to taste.
Ginger Infusion: Add a teaspoon of freshly grated ginger for a warm and aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Do I have to use the exact spices listed in the recipe?
A: No, feel free to adjust the spices to your personal preference. You can add more or less of any spice, or even substitute with other warming spices like cardamom or ginger.

Q: Can I use frozen mangoes for this recipe?
A: Yes, frozen mangoes can be used. Just make sure to thaw them completely before starting the recipe and drain off any excess liquid.

Q: How do I know if the mango butter is thick enough?
A: The mango butter is ready when it coats the back of a spoon and a line drawn through it with your finger holds its shape. It will also thicken slightly as it cools.

Q: What if my jars don’t seal properly?
A: If a jar doesn’t seal properly, you can either reprocess it with a new lid within 24 hours or store it in the refrigerator and use it within a few weeks.

Q: Can I freeze mango butter?
A: Yes, you can freeze mango butter. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. It can be stored in the freezer for up to 6 months.

Final Thoughts

This Mango Butter with Cinnamon et al. is more than just a recipe; it’s a little jar of sunshine ready to brighten any day. From a simple spread on your morning toast to a sophisticated glaze for grilled meats, its versatility is only matched by its irresistible flavor. So, gather your ingredients, embrace the sweet aroma of cooking mangoes, and create your own taste of tropical paradise. Don’t hesitate to experiment with different spices and fruits to personalize your batch. And most importantly, share your creation with friends and family – because the best flavors are always those enjoyed together.

Mango Butter With Cinnamon Et All Recipe