- In a blender, purée all the ingredients until smooth. Strain the purée into a medium-sized saucepan.
- Bring the purée to a boil and cover with a splatter screen, if possible. Simmer over low heat for 2 hours, stirring several times during cooking, or until the mixture is very thick and has the texture of softened butter.
Thawed frozen mango also works well for this recipe.