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  Mango Butter



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6 cups chopped mango (6-8 mangoes, depending on size)
1/3 cup mixed fresh citrus juices (lemon, lime, orange)
1 cup or more raw sugar (the amount of sugar depends on the sweetness of the mangoes)

In two batches, puree the mango pulp in a blender. Pour into a large, deep heavybottomed pot.
Bring pulp to a boil, stirring occasionally. Mix in citrus juices and sugar.
Stir until sugar is completely melted. Taste and adjust sugar as needed.
Cook over low heat until thick, stirring every 10-15 minutes. Mixture will foam.
When thickened to desired consistency, pour mixture into hot prepared canning jars, seal,
and process in a boiling water bath for 10-12 minutes.
Refrigerate any unsealed jars.

Copyright © 2011 Stefanie Samara Hamblen