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.
Tools You May Need
Photograph by Levi Brown
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.