Mango Curd
- Level: Easy
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
- Yield: 1 1/2 cups
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- Level: Easy
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
- Yield: 1 1/2 cups
Ingredients
1 cup thawed frozen mango pulp
1/3 cup sugar
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
4 teaspoons cornstarch
Pinch of salt
3 large egg yolks
3 tablespoons cold unsalted butter, cut into small pieces
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.
