For the love of good food
A tropical twist on the more traditional lemon curd. I use this as a doughnut filling for my Pop-Up foodie events. It makes a good filling in a layer cake, in a pie, on toast or drizzled ever ice cream or sorbet.
1 large ripe mango, peeled and flesh cut away
1/2 cup fresh lime juice
1/4 tsp sea salt
3/4 cup sugar
3 egg yolks
1/2 cup butter, chilled and cut into pieces
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