This recipe does not have butter in it at all, but it’s so incredibly good, it would be a crime not to include it in your repertoire of breakfast staples whenever you get the chance. As the first mangoes of the year come into the shops, buy two or three and make yourself a jar of this thick syrupy jam.
Once made you can use it on top of pancakes with banana and blueberries, in muffins and cupcakes, spooned over ice cream, spread on fat slabs of ricotta-topped toasted sourdough, or added with plain yoghurt over granola or bircher muesli. Too easy.
From a recipe by Valli Little
Makes 1½ cups
- 3 mangoes, about 600g in total weight
- juice of 2 large oranges
- juice of 1 large lemon
- 700g sugar
Cut mangoes in half, remove flesh and chop into rough chunks.
Place mango, as much mango juice as you can capture and the juice of both orange and lemon in a medium-sized saucepan over low heat and gently simmer for 10 minutes until the juices have cooked off and there is hardly any liquid left at all.
Use a wand blender or push the mango through a sieve to blend the mango into a smooth paste.
Return the mango pulp to a clean saucepan and add the sugar. Place over low heat and stir well until the sugar has dissolved. Cook the mango butter for the next 30 minutes over very low heat. Stir it from time to time to make sure the jam doesn’t catch on the bottom of the pan.
After 30 minutes remove the jam and pour into hot sterile jars and seal. The jam will thicken up as it cools. It can be stored in the fridge for up to six weeks – that’s if it lasts that long.
$5.00 for 1½ cups