Ingredients
- Sugar: 2.0 tbsp (1.0 oz / 28g) granulated sugar
- Orange Zest: 5.0 strips (0.1 oz / 3g) orange zest (each strip about 4 inches x 0.5 inches)
- Unsalted Butter: 2.0 cups (16.0 oz / 455g) unsalted butter, slightly chilled and cut into 1-inch pieces (homemade preferred)
- Cream Cheese: 0.44 cups (3.5 oz / 100g) cream cheese or Neufchâtel, brought to room temperature and cut into 1-inch pieces
- Fruit: 1.5 cups (8.8 oz / 250g) chopped mango (can substitute papaya, peach, or pear)
- Maple Syrup: 0.5 cups (4.0 oz / 120ml) pure maple syrup
Step-by-Step Instructions
- Fit a food processor with a metal blade attachment.
- Add the 2.0 tbsp (1.0 oz / 28g) sugar and the 5.0 strips (0.1 oz / 3g) of orange zest to the bowl.
- Pulse the machine on and off until the orange zest is finely minced into the sugar.
- Add the 2.0 cups (16.0 oz / 455g) unsalted butter and the 0.44 cups (3.5 oz / 100g) cream cheese to the processor.
- Process the butter and cream cheese mixture until completely smooth.
- Add the 1.5 cups (8.8 oz / 250g) chopped mango and the 0.5 cups (4.0 oz / 120ml) maple syrup to the smooth butter mixture.
- Pulse the machine until the fruit is finely chopped and incorporated, taking care not to purée the mixture.
- Transfer the finished spread to a well-covered, airtight container and keep it refrigerated for up to 3 weeks.
Approximate Nutritional Information
Here is the estimated nutritional breakdown for your Mango Maple Butter. This is calculated per serving, assuming a standard serving size of 1 tablespoon (about 14g), which yields approximately 48 servings for the entire batch.
- Calories: 88 kcal
- Carbohydrates: 3.6 g
- Protein: 0.2 g
- Fat: 8.2 g
Pro Tips
As a chef, I always look for those little details that take a recipe from good to spectacular. Here are my top tips for getting the best texture and flavor out of this compound butter:
- Mind Your Temperatures: Keep the butter slightly chilled but ensure the cream cheese is fully at room temperature. This difference prevents the mixture from turning greasy and helps the cream cheese blend flawlessly without lumps.
- Use 100% Pure Maple Syrup: Skip the artificial pancake syrups. Pure maple syrup is essential here, as it provides that deep, earthy sweetness reminiscent of Bengali date palm jaggery.
- Watch the Pulse: When adding the mango and maple syrup, use the pulse function carefully. You want small, distinct fruit pieces suspended in the butter for texture, rather than a watery fruit purée.
- Pick Peak-Season Fruit: Whether you choose mango, papaya, peach, or pear, make sure the fruit is very ripe. Ripe fruit has less water content and a much higher concentration of natural sugars and flavor.
Frequently Asked Questions (FAQ)
Can I freeze Mango Maple Butter? Yes, you absolutely can! If you want to make this ahead of time for a future brunch, roll the butter into a log using parchment paper, seal it tightly in a freezer-safe bag, and freeze for up to 3 months. Let it thaw in the refrigerator overnight before serving.
What other fruits work well in this compound butter recipe? While mango is the star of traditional Aam Makhan, this recipe is highly versatile. Papaya, peaches, and pears are fantastic substitutes. Just ensure the fruit is peeled, pitted, and finely chopped.
How long does homemade fruit butter last? When stored in a well-covered, airtight container, this Mango Maple Butter will stay fresh in the refrigerator for up to 3 weeks. The cream cheese and butter act as preservatives for the fresh fruit.
Why did my compound butter separate or become watery? This usually happens if the fruit is over-processed into a purée, releasing too much water into the fat, or if the kitchen is too hot and the butter melts. If it starts looking loose, chill the bowl in the fridge for 10 minutes and gently pulse it together again.
