I made this to use up some leftover yolks from making Angel Food Cake. I didn’t want to make another lemon curd which my family find a little tart for their taste, I was thankful that they still ate the donuts and cake that I made with lemon curd. It was all delicious, but they really prefer a sweeter curd filling. So I thought.. mango.
Mango is sweet with just a hint of tang/ tartness so this should be perfect plus I also planned on using it as filling for rolls, in place of lemon (which I did and will post it too, soon). This is great filling for cakes and trifles which I will definitely try next time I have a chance to make this again and I (with fingers crossed) hope my family will like it. They did like mago curd rolls, btw. Yay!
Happy Cooking! ü
- ¾ cup sugar
- 1 cup mango, peeled and sliced into cubes
- ¼ cup butter
- 1 tablespoons lemon juice (lime or calamansi juice will do too)
- zest of one lemon or orange (optional)
- 6 egg yolks, beaten
- Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
- Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.