Best Mango Lime Butter Recipes

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA

Steps:

• Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
• In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
• Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
• To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
• In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

MACADAMIA NUT-CRUSTED SNAPPER WITH MANGO LIME BUTTER

Steps:

• In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

KEY LIME GRILLED WHOLE SNAPPER WITH MANGO BROWN BUTTER VINAIGRETTE AND GINGERED SMASHED PLANTAINS

Steps:

• Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving.
• On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish.
• Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
• Mango Brown Butter Vinaigrette: Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn.
• In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service.
• Gingered Smashed Plantains: In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.;

MANGO LIME BUTTER

Steps:

• Cook mangos in water until tender.
• Add sugar and cook until consistency of a butter.
• Pour into hot sterilized jars and seal. Process in boling water for at least 10 minutes.

MANGO BUTTER (GINGER, LIME AND CINNAMON)

Steps:

• Put mangos in saucepan over medium heat. Cook until hey are very soft. Add water ifit starts to stick, should not need it.
• Use stick to puree.
• Add sugar, ginger lime zest, lime juice and cinnamon. Mix well. Bring to a boil over medium heat. Lower heat and cook, stirring frequently until very thick, about 30 minuts.
• Remove from heat and pour into hot sterilized jars, leaving 1/4 inch head space.
• Cap and process in 10 minute boiling water bath.