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Mango–Maple Syrup Butter AAM MAKHAN – vegetarian recipe
Stav Kogan

Mango–Maple Syrup Butter AAM MAKHAN

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Servings: 4 servings
Calories: 88
Ingredients Method Nutrition

Ingredients
  

  • 2.0 tbsp (1.0 oz / 28g) Sugar granulated sugar
  • 5.0 Orange Zest strips (0.1 oz / 3g) orange zest (each strip about 4 inches x 0.5 inches)
  • 2.0 cups (16.0 oz / 455g) Unsalted Butter unsalted butter, slightly chilled and cut into 1-inch pieces (homemade preferred)
  • 0.44 cups (3.5 oz / 100g) Cream Cheese cream cheese or Neufchâtel, brought to room temperature and cut into 1-inch pieces
  • 1.5 cups (8.8 oz / 250g) Fruit chopped mango (can substitute papaya, peach, or pear)
  • 0.5 cups (4.0 oz / 120ml) Maple Syrup pure maple syrup
  • 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.

Method
 

  1. Fit a food processor with a metal blade attachment.
  2. 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.
  3. Pulse the machine on and off until the orange zest is finely minced into the sugar.
  4. 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.
  5. Process the butter and cream cheese mixture until completely smooth.
  6. 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.
  7. Pulse the machine until the fruit is finely chopped and incorporated, taking care not to purée the mixture.
  8. Transfer the finished spread to a well-covered, airtight container and keep it refrigerated for up to 3 weeks.

Nutrition

Calories: 88kcalCarbohydrates: 3.6gProtein: 0.2gFat: 8.2g

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