Mango Ginger Compound Butter
Looking to add complex flavors to your food or simply trying something new in the kitchen? This sweet compound butter recipe combines the freshness of mangoes with the aromatic spiciness of ginger, which works particularly well with breads or desserts.
Check out our other compound butter recipes for more flavorful variety:
PREP 15 min COOK 20 min READY IN 35 min Serves 3 cups
- 3 mangoes or 3 cups diced mango (fresh or frozen)
- Zest of 3 limes
- Zest of 1 lemon
- 1 tbsp fresh grated ginger
- 1 tbsp honey
- 1.5 sticks (12 tbsp) softened, unsalted butter
- Items You’ll Need:
- Remove unsalted butter from the refrigerator 3 hours before making the compound butter.
- Peel and dice the mangoes and put them into a sieve or strainer over a bowl. Set aside.
- Allow the mango pieces to rest for 30 minutes, then firmly press on them with the back of a large spoon or baking spatula so they expel juices. You should remove most of their water content, but you don’t want them to be completely dry. If about 50% of the mangoes’ water content isn’t removed, the butter will probably separate when it comes time to blend everything together.
- Once you’ve removed the excess water, place the diced mangoes into a food processor and process until completely pureéd.
- Remove the mangoes from the food processor and set aside.
- Place the lime zest, lemon zest, grated ginger, honey, and unsalted butter into the food processor and pulse until all ingredients are incorporated and the mixture is smooth.
- Begin adding the mango pureé to the butter mixture while pulsing the food processor. Add about ¼ cup of diced mangoes at a time, blending until completely incorporated before adding more mango pureé. If needed, scrape the sides of the processor to make sure all the mango pureé gets blended into the butter mixture.
- Once all of the mango pureé is fully blended into the butter, your compound butter is complete and ready to serve.
- The butter can be used immediately after blending, or you can refrigerate it in a sealed container for up to 2 weeks.