Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mango Curd
Getting reviews...
- Level: Easy
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 107 mg
- Sodium
- 30 mg
- Level: Easy
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 107 mg
- Sodium
- 30 mg
Ingredients
Directions
- Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Whisk in the egg yolks.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
- Choose your fruit and mix up the ultimate spread.
