Mango Butter

I have to say this Mango Butter has been my favorite fruit butter yet. It makes a delicious spread, works wonders on plain cake, and will soon grace some chicken wings (tonight!). I didn't mess around with this stuff and knew I better put up full pints instead of smaller jars. Once you taste it you'll see why. The flavor is pure mango, bright, fruity, sweet but not cloying, liquid gold.

Mango Butter
(printable recipe)

4 lbs. ripe mangoes
1 1/3 c water
4 1/2 c sugar
grated rind & juice from 2 lemons

Peel and core the mangoes, puree the flesh. Bring puree and water to a boil, then simmer 15-20 minutes. Add sugar, lemon rind, and juice. Bring to boil, then reduce heat and simmer 35-40 minutes until reduced and thick. Prepare canner, jars, and lids (see Canning Basics).
Pour into 3 pint jars and process for 15 minutes in a hot water bath.

Vanilla or cinnamon may be added for a change of flavor, but I prefer this mango butter as is.