Mango Curd
This deliciously easy Mango Curd is incredibly light, fresh and creamy. The sweet mango flavours are perfectly balanced by the touch of lime, making this spread the perfect breakfast topping or cake filling.
Ingredients
- 200 gr Mango Flesh
- 4 large Egg Yolks at room temperature
- 40 gr Caster Sugar
- 30 ml Lime Juice about 1 lime
- 90 gr Unsalted Butter at room temperature
- 1 teaspoon Lime Zest
Instructions
- Cut the mango, remove the skin and pip. Slice the mango flesh into small cubes and place in a blender or food processor. Blend until you get a thin puree (see note 1). If using frozen mango, thaw and drain it first.
- Place the egg yolks and sugar in a non-reactive, heavy based medium saucepan. Whisk to combine then add the mango puree (optionally sieved) and lime juice. Stir then place on the stove.
- Cook for 3 to 4 minutes on low heat, constantly stirring with a heat-proof spatula. The sugar should have dissolved and the mixture should start to thicken very slightly.
- Add the cubed butter a little bit at a time, stirring until completely melted in the mixture before adding more.
- Once all the butter has been incorporated, continue to cook for about 5 to 8 minutes (more or less depending on the heat and size of saucepan). The curd should have thickened, coat the back of a spoon or spatula and reach about 82 degrees Celsius / 180 degrees Fahrenheit (see note 2).
- Place a fine-mesh sieve over a large bowl and pour the cooked mango curd in. Press the curd through the sieve and discard any lumps or bits of cooked eggs (see note 3).
- Add the lime zest and stir until just combined.
- Transfer the curd inside glass jars or airtight container (see note 4) and refrigerate for at least 2 hours, preferably overnight. The curd will set as it chills. Keep in the fridge for up to a week.
Video
Not provided
Notes
I personally like to keep some texture inside my curd so I used a rather thick mango puree. If you want a very smooth mango curd, you can blend the flesh for longer and or pour it through a thin mesh sieve before using it. Make sure not to go over medium heat or the eggs will cook too quickly and start to scramble, resulting in a curdle or lumpy curd. The curd should only go as high as a simmer and never boil. If you find the curd to be still lumpy after sieving it, you can use an immersion blender to smooth it out. If stored in containers, I recommend covering the top of the curd with plastic wrap touching its surface so that it does not create a skin on top.