While I’m still on my mango season kick, I figured I should share a mango curd recipe with you. This is the classic egg based custard version which is great to spoon over fruit or yogurt but this is NOT one you should use between cakes, you can use it on top but I would avoid using it between the layers of a cake as the weight would squeeze it out. For that I will another recipe in a few weeks at my column at the San Francisco Chronicle.
Lime works well with mangoes because it can hold its own without getting lost in the fruit’s intense flavor. For those of you with access to canned Indian mangoes, adjust your sweetness levels accordingly. I like the champagne mangoes, just make sure you purée the fruit pulp well to break any fibrous bits down. You can strain the mango pulp before you begin this recipe even though you will at the end but I find this unnecessary.
And no, this is not the last mango recipe coming your way. CELEBRATE THE MANGO is my motto, this summer!
Folks if you’re in the SF/Bay Area, I’m teaching a fun workshop with the American Lamb Association at the Civic Kitchen in the city and there will be a ton of surprises on June 14th. My friend Ashley is also going to prepare some delicious mocktails and if you haven’t visited her blog already, you certainly must. She is a cocktail expert and a lovely person too. Tickets to the workshop are available here.
mango lime curd
makes approximately 2 1/2 cups
3 large eggs + 2 yolks
1/2 cup sugar
1 cup puréed ripe mango pulp (fresh or canned – if canned use unsweetened preferably)
3 Tbsp fresh lime juice
zest of 2 limes
1 stick (4oz) unsalted butter, cubed
Place the eggs and the yolks in a thick bottomed saucepan. Whisk them to break the yolks and mix gently until combined. Pour in the sugar and whisk gently until combined.
Place the saucepan over a medium-low flame. Add the mango, lime juice, the zest and the butter. Whisk Whisk the ingredients of the saucepan constantly, scrape the sides down with a silicone spatula while the mixture is cooking for about 8-9 minutes. The mixture should be gently simmering and should never boil or the eggs will curdle. The mixture will resemble a very thick custard by the time it is done cooking. Immediately remove from stove and strain it through a fine mesh sieve into a storage container.
Cover the surface of the curd with cling film (this will prevent any skin formation). Chill overnight before serving the curd.
Note: You can add 1/2 to 1 tsp vanilla extract to the curd once it is cooked if you want. I usually don’t do this but some folk do like it in addition to the lime.