Mango butter
Instructions
Cut into cubes the pulp of a ripe mango well and pass through a sieve, collecting the puree in a terrinetta.
Add the salt needed, a ground pepper, 2 teaspoons of lemon juice, a pinch of powdered ginger, half a teaspoon of chili sauce and butter softened at room temperature.
Worked with a wooden spoon until mixture is puffy and smooth, then roll it out into a small tray forming a regular layer, about 1 cm thick.
Let cool the butter in the refrigerator, then cut into squares and serve.
Ingredients and dosing for 4 persons
- 80 g of with mango pulp
- 1 pinch of ginger powder
- 1/2 teaspoon of chili sauce
- Salt
- Pepper
- 2 teaspoons of lemon juice
- 120 g of butter