Mango Curd Recipes
MANGO-LIME CURD
This is a super-easy curd recipe that doesn't require straining, thermometers, boiling water, or anything else difficult. The food processor step and the low microwave settings do this for you! I use this as a filling in coconut-lime cupcakes with coconut-cream cheese frosting. Also fabulous by itself!
Provided by Laroo
Categories Desserts Fillings Fruit Fillings
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
- Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
- Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 4.4 g, Cholesterol 20.6 mg, Fat 2.3 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 31.6 mg, Sugar 4.2 g
MANGO CURD
Categories Sauce Egg Fruit Dessert Mango Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Puree first 4 ingredients 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.
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- Process mango in a food processor until smooth. Transfer to a medium saucepan and whisk in lime juice, salt, and ½ cup sugar. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Meanwhile, whisk egg yolks, egg, and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
- Whisking constantly, very gradually stream about half of hot mango mixture into eggs, then gradually whisk mixture back into saucepan. Cook over medium heat, whisking constantly, until curd thickens and whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add butter a couple of pieces at a time, whisking until incorporated before adding more.
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