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.
Mango & Lime Curd
0 from 0 votes
Course: Dessert, Cakes, SweetsDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Ingredients
1largeripe mango, peeled and flesh cut away
1/2cupfresh lime juice
1/4tspsea salt
3/4cupsugar
3egg yolks
1egg
1/2cupbutter, chilled and cut into pieces
Directions
Blitz the mango in a food processor until smooth. Add the lime juice, salt and half of the sugar. Blitz until combined.
Transfer the mango mixture to a saucepan and simmer over a medium heat, dissolving the sugar by stirring.
Meanwhile, whisk the eg yolks, egg and the remaining sugar in a medium bowl until pale and smooth.
Pour a little of the warm mango mixture into the eggs and whisk to temper them. Gradually add in the rest of the hot mixture and whisk some more.
Pour the entire mixture back into the saucepan, whisking continuously until thick. Do not let it boil.
Remove from the heat and add the butter a couple of pieces at a time, whisking until each piece melts before adding more.
Strain the curd through a fine mesh into a bowl and cover by pressing clingfilm directly onto of the surface. Store in the fridge.