Mango Curd

Votes: 3

Time: 20 min.
Complexity: easily
Quantity: 1.5 tbsp.

This mango curd can be made year-round using frozen fruit. A little lemon juice and a pinch of salt balance the flavor. The curd is thickened with butter and cornstarch, which gives it a delicate texture. All ingredients are simmered until thickened, and then the cream is strained through a fine sieve, creating a silky smooth texture. Mango curd can be refrigerated for up to 5 days and spread on cookies, pancakes, or used as a filling in baked goods.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup defrosted mango pulp
1/3 cup sugar
3 tbsp lemon juice (from 1-2 lemons)
4 tsp cornstarch
A pinch of salt
3 large egg yolks
3 tablespoons cold butter, cut into small pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mango, sugar, lemon juice, starch, eggs, butter

Cooking the dish according to the recipe:

In a medium saucepan, combine the mango pulp, sugar, lemon juice, cornstarch, and salt. Stir in the egg yolks.
Cook the mixture over medium heat, whisking constantly, until it thickens like pudding, 5-7 minutes. Remove from heat and whisk in the butter, a few pieces at a time, until smooth.

Strain the cream through a fine-mesh sieve into a small bowl, pushing it through with a silicone spatula. Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until the curd is completely set, at least 4 hours. Store for up to 5 days.

You can choose any fruit and make this spread.

Categories:

recipe / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes

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