Prev Recipe Next Recipe
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Mango Curd

  • Level: Easy
  • Yield: 1 1/2 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    146
    Total Fat
    8
    Saturated Fat
    4
    Carbohydrates
    18
    Dietary Fiber
    0
    Sugar
    15
    Protein
    2
    Cholesterol
    107
    Sodium
    30
  • Total: 20 min (plus 4-hour chilling)
  • Active: 20 min
Advertisement

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

  1. Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Whisk in the egg yolks.
  2. 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.
  3. 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.
  4. Choose your fruit and mix up the ultimate spread.

Photograph by Levi Brown

Categories:

Fruit Mango Dessert Spring Gluten Free Low Sodium

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Mango Curd Tart

(1)

Lemon Curd

(11)

Fruit Curd

(1)

Lime Curd

(7)
Advertisement

2 Reviews
Add Your Review

tcandrews1881

A couple things: The curd tasted a little starchy at first, got better once it was refrigerated overnight. Cooking it 7 minutes and constantly stirring, it never thickened the way I expected using all that corn starch and eggs. the next day it was more the consistency of a very soft pudding. Instead of using as a sponge cake filling, the best I could do was make trifle, as it just dripped everywhere.<br />I used lime juice instead of lemon and I used 2 tablespoons instead of 3, as other raters said it over powered the mango flavor. Also, I used fresh ripe mangos and made the pulp in a food processor. The recipe indicates that you can buy frozen mango pulp (I was only able to find frozen mango chunks) and offers no direction for making your own pulp from frozen or fresh mangos; an inexperienced cook might need a little more direction on this point. Overall good taste, consistency, not so much.

See All Reviews