Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 Sal butter melts between 93.2 and 100.4 degrees Fahrenheit (34-38 degrees Celsius. Hold it at this temp for about 10 minutes per pound. Hold for 15 minutes if you are only melting one pound. Mango butter is a fruit butter, not a nut butter like the others (cocoa, shea, kokum, and sal all come from nuts). Because of that, mango butter does not need to be heated in the same way. In fact, you will retain more of the properties of the mango if you don't heat it much (mainly the UV protection). Heating it until just soft then beating or whipping it is the key with this sort of butter. Use a high speed mixer or your arm and a whisk and beat it until it is fluffy like a good quality spread for crackers. If the mango butter contains lumps or those grainy kernels you sometimes get, it would be better to strain the butter through several layers of cheese cloth than to try and melt it out. Usually the grainy bits are part of the rind of the fruit, and not meant to be in the butter in the first place. Blessings, Soseneda AIM: SosenedaA ICQ: 47264444 : soseneda_arianrhod wichitapagans/ Info, Networking, And Activities Quote Link to comment Share on other sites More sharing options...
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