Fresh Mango Curd
A deliciously balanced sweet-yet-tart curd made with fresh champagne mangos. This vibrantly colored mango curd is awesome as a filling for cakes, tarts, or pavlova.
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A deliciously balanced sweet-yet-tart curd made with fresh champagne mangos. This vibrantly colored mango curd is awesome as a filling for cakes, tarts, or pavlova.
1 cup mango purée (about 2 champagne mangos)
4 egg yolks
1/4 cup sugar
1/4 cup fresh lime juice
1/4 teaspoon sea salt
2 ounces unsalted butter, cubed
Peel the mangos and chop roughly. Add to a food processor and process until completely smooth and free of lumps.
1. Fill a medium sauce pot with a couple inches of water and turn on medium heat. Add mango purée, egg yolks, sugar, fresh lime juice, and salt to a medium sized stainless steel bowl and whisk to combine. Place bowl over the sauce pot with water. The water should not be touching the bowl.
2. Cook over low heat, whisking frequently, until mixture is thick and can coat the back of a spoon, about 7-10 minutes.
3. Turn off heat; add cubed butter and whisk until completely melted and incorporated.
4. Strain through a fine mesh sieve into a clean bowl. Cover directly with plastic wrap (this prevents the curd from developing a skin) and chill in the refrigerator until ready to use. Mixture will further thicken after chilling.
Use in frostings or to fill cakes, tarts, or pavlova!
Mango curd will keep in the refrigerator for about 2 weeks, or in the freezer for a few months.
