- Serves: 4 People
- Prepare Time: 5 min
- Cooking Time: 25 min
- Calories: 200
- Difficulty:
Easy
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In just 30 minutes, you can whip up a batch of this luscious curd to enjoy for breakfast, dessert, or even as a tangy snack. So ditch the store-bought jams and jellies and create your own homemade mango magic!
Ingredients
Directions
- In a saucepan, whisk together the mango puree, sugar, eggs, and egg yolks until smooth. Heat the mixture over medium-low heat, whisking constantly, until it begins to thicken. This will take about 3-5 minutes.
- Once the mixture thickens and reaches a simmer (around 180°F or 82°C), remove the pan from the heat. Gradually whisk in the cold butter, a few cubes at a time, until fully incorporated. You can also use a thermometer to ensure the temperature reaches 170°F (77°C) for a safe and perfect curd.
- Strain the curd through a fine-mesh sieve into a bowl to remove any cooked egg bits. If desired, stir in the lemon juice for a touch of extra tang. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 4 hours, or until chilled and set.
Mango Curd Recipe
- Serves: 4 People
- Prepare Time: 5 min
- Cooking Time: 25 min
- Calories: 200
- Difficulty:
Easy
In just 30 minutes, you can whip up a batch of this luscious curd to enjoy for breakfast, dessert, or even as a tangy snack. So ditch the store-bought jams and jellies and create your own homemade mango magic!
Ingredients
Directions
- In a saucepan, whisk together the mango puree, sugar, eggs, and egg yolks until smooth. Heat the mixture over medium-low heat, whisking constantly, until it begins to thicken. This will take about 3-5 minutes.
- Once the mixture thickens and reaches a simmer (around 180°F or 82°C), remove the pan from the heat. Gradually whisk in the cold butter, a few cubes at a time, until fully incorporated. You can also use a thermometer to ensure the temperature reaches 170°F (77°C) for a safe and perfect curd.
- Strain the curd through a fine-mesh sieve into a bowl to remove any cooked egg bits. If desired, stir in the lemon juice for a touch of extra tang. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 4 hours, or until chilled and set.
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