Mango Ginger Compound Butter

Step 1

Remove unsalted butter from the refrigerator 3 hours before making the compound butter.

Step 2

Peel and dice the mangoes and put them into a sieve or strainer over a bowl. Set aside.

Step 3

Allow the mango pieces to rest for 30 minutes, then firmly press on them with the back of a large spoon or baking spatula so they expel juices. You should remove most of their water content, but you don’t want them to be completely dry. If about 50% of the mangoes’ water content isn’t removed, the butter will probably separate when it comes time to blend everything together.

Step 4

Once you’ve removed the excess water, place the diced mangoes into a food processor and process until completely pureéd.

Step 5

Remove the mangoes from the food processor and set aside.

Step 6

Place the lime zest, lemon zest, grated ginger, honey, and unsalted butter into the food processor and pulse until all ingredients are incorporated and the mixture is smooth.

Step 7

Begin adding the mango pureé to the butter mixture while pulsing the food processor. Add about ¼ cup of diced mangoes at a time, blending until completely incorporated before adding more mango pureé. If needed, scrape the sides of the processor to make sure all the mango pureé gets blended into the butter mixture.

Step 8

Once all of the mango pureé is fully blended into the butter, your compound butter is complete and ready to serve.

Step 9

The butter can be used immediately after blending, or you can refrigerate it in a sealed container for up to 2 weeks.

Step 10

You can also freeze the compound butter for up to 6 months. For this method, place the compound butter in the center of a parchment paper sheet, then roll the sheet into a log about 2–3 inches in diameter. Be sure to tightly roll the ends of the parchment paper and wrap the whole log with heavy-duty aluminum foil.

Step 11

Allow the butter roll to sit for 24 hours on a flat surface in your freezer.

Step 12

Remove the butter roll from the freezer and slice it into ¼- to ½-inch pieces. Place the small butter slices in a sealed container and return them to the freezer.

Step 13

When using the compound butter in the future, remove only the number of slices you need. Allow them to rest on the counter for 30 minutes before use.