Tuesday, January 31, 2023

Mango Curd

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!

The recipe is adapted from Food.com (for the ingredients) and Bon Appetit (for the procedure).

Happy Cooking! ü

Mango Curd

Olive
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.
5 from 1 vote
Course Filling, Topping
Cuisine American
Servings 2 cups

Ingredients
  

Instructions
 

  • Puree mango, sugar, lime juice and salt in a food processor, scraping down sides of work bowl occasionally.
  • Add yolks then puree 15 seconds longer.
  • Strain through strainer set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible.
  • Discard solids in strainer.
  • 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.
Keyword bread filling, cake filling, cake topping, how to make mango curd, mango curd, mango curd recipe, mango filling, mango topping
Tried this recipe?Let us know how it was!

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