Mango Curd

Falak

Print Recipe

Course Dessert, Sauces

Cuisine American

½ cup mango puree (tin or fresh) (if using fresh, take 1 cup chopped mango and then puree it)
1 tablespoon lemon juice
½ cup sugar
3 egg yolks
6 tablespoons COLD butter cut in cubes

In a saucepan add mango puree, lemon juice, sugar and egg yolks and mix well.
Now set the saucepan over MEDIUM LOW heat.
Stir continuously with a spatula until sugar dissolves.
When sugar completely dissolves, add the butter slowly.
Keep stirring continuously and cook the mixture until it thickens and coats the back of the spatula. This will take about 6-8 minutes.
Once done, take the saucepan off the heat and pass the mixture through a fine mesh sieve. Use the spatula to press the mixture through the sieve. This will ensure that there are no lumps and the curd is smooth.
Transfer the curd to a container. Cover with a cling wrap making sure that it directly touches the top of the curd. This prevents the skin forming on the curd.
Let the curd cool and then refrigerate.
Use it after it has cooled completely.

Keep the heat low or the eggs will scramble.
You must keep stirring the curd until it is off the heat, or the eggs will scramble and lumps will appear in the mixture.
But if you see lumps in the mixture, give it a quick blend with a blender until smooth.
The curd is ready when it thickens in consistency and coats the back of a spoon.
Pass the curd through a sieve to remove the zest, lumps or any bits of scrambled eggs. This also gives the curd a smooth texture.
After transferring to a bowl to cool, place a piece of plastic wrap directly touching the top of the curd so a skin does not form.
The curd will thicken as it cools.
If your curd seems too thin after cooling (pourable like a sauce) then you can thicken it by adding in a cornstarch slurry (1 tbsp of cornstarch mixed with 3 tbsp water). Mix it in and heat the curd, stirring until it thickens.
Cool the curd completely before using it.