Mango Butter Ginger Lime And Cinnamon Recipes

MANGO BUTTER (GINGER, LIME AND CINNAMON)

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.

MANGO BUTTER

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.

MANGO BUTTER WITH CINNAMON ET ALL

Steps:

• Add water to mango and cook until soft enough to mash. I use stick to puree.
• Add sugar and spices.
• Cook slowly for 45 minuts or until thick.
• Stir frequently to prevent burning.
• Pour into hot sterilized jars and seal. Process in boiling water bath for 10 minutes.

MANGO BUTTER

Steps:

• Place mangoes in a heavy saucepan over medium heat. Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.)
• When the mangoes are cooked, remove from heat; puree in a blender or food processor, working carefully in batches.
• Return puree to pan. Add sugar, ginger, lime zest, lime juice and cinnamon; mix well.
• Bring to a boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes.
• Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space. Cap and process in a 10-minute boiling water bath.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

MANGO LIME BUTTER

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.