Mango Curd
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.
Equipment
Ingredients
- ¾ cup Sugar
- 1 cup Ripe Mango peeled and sliced into cubes
- ¼ cup Butter
- 1 tablespoons Lemon Juice lime or calamansi juice will do too
- Lemon Zest optional
- 6 pcs Eggs yolks only / beaten
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.
Tried this recipe?Let us know how it was!