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
Course: Dessert, Cakes, SweetsDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
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 egg
1/2 cup butter, 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.
