Mango Curd

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So, this recipe came from smitten kitchen. I used this as a filling in a coconut layer cake, and it was lovely. It’s tropical tasting and just a really nice contrast. Here is the recipe I used.

Mango Curd
Adapted from Bon Appetit, June 1998
Makes 1 to 1.5 cups
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces I did a bit more than this, probably 1 1/2 mangoes
1/2 cup sugar (might reduce this to 1/3 cup next time, to keep the curd more tart) I did 1/3 cup and it was plenty sweet
3 tablespoons fresh lime juice I would increase this by 1 Tbs.
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces

https://smittenkitchen.com/2008/06/project-wedding-cake-mango-curd/

So, basically, you put the mango, sugar, lime juice, and salt in a blender and pulse. Then you add the eggs and pulse again. You put this through a sieve and then put the bowl over boiling water, stirring occasionally utnil it reaches 170 degrees (about 10 minutes). Then, you take it off the heat and stir in the butter one small piece at a time. Refrigerate.
For future reference, a large egg yolk weighs about 22 grams.






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