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Place mangoes in a food processor and process until very smooth, stopping frequently to scrape down the sides of the bowl.
Pour purée into a medium saucepan.
Place over medium heat and cook at a bare simmer, stirring frequently and lowering heat if necessary, until the mixture is very thick and darkens slightly in color, about 1 hour and 15 minutes.
Let cool, transfer to an airtight container and refrigerate.
The butter will keep for up to 5 days.