Mango Curd
If you love mangos, you’re going to love Mango Curd. It’s a vibrant-tasting dessert, sauce, and topping made with fresh or frozen mango. It can be used to make any dessert taste extraordinary.
Servings: 8 servings
Calories: 202kcal
Ingredients
- 1 cup mango puree
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 large eggs
- 2 egg yolks
- 1 stick cold butter 4 ounces, or 1/2 cup
Instructions
- Make the mango puree by pulsing the mango in a food processor or blender.
- Whisk the mango puree, sugar, lemon juice, eggs, and egg yolks in a saucepan until combined.
- Turn the heat to low and add a few cubes of cold butter using a spatula, stir the curd until the butter is nearly melted.
- Add a few more cubes of butter and keep stirring over low heat until the butter is all combined and the curd is thick and hot.
- Press the curd through a fine mesh sieve after it is cooked to remove all the chunks of cooked egg.
Video
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Notes
CHEF JENN’S TIPS
- Can use fresh or frozen mango. Fresh mango has less water content, so it will give you a thicker curd.
- Always use cold unsalted butter.
- The secret to a smooth curd is to press the curd through a fine mesh sieve after it is cooked to remove all the chunks (and bits of cooked egg).
- Mangos have different levels of sweetness. Adjust the sweetness to suit your taste. Simply whisk in some powdered sugar at the end until you have your desired sweetness.
- Always use unsalted butter to make curd, or your curd will be too salty.
Nutrition
Serving: 2tablespoons | Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 111mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 830IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 0.4mg