There are
few things The Professor loves more than chocolate and mangoes is one of them.
Which means he buys loads of them and forgets to eat them. Faced with the
challenge of having some seriously ripe and seriously sweet mangoes in the
house I had to take action. So I decided to make a mango curd. That is a thing
right?!
Mango Curd
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| Photo by Science of Cooking |
Ingredients
3 Very Ripe
Mangoes (Peeled and Diced)
1/4 Cup
Sugar plus 2 Tbsp
1 Tbsp Lemon
Juice
1 Tbsp Lemon
Zest
4 Large Egg
Yolks
1 Tbsp Corn
Starch
4 Tbsp
Butter (Cubed)
Active Time: 30 Minutes
Total Time: 2 Hours
Servings: 2 Cups
Directions
Place the
mangoes, sugar, lemon juice, and lemon zest into a small, heavy bottomed
saucepan. Simmer on medium low heat until the mangoes get very soft and looks
like a puree. Add the egg yolks and whisk rigorously and continuously until the
mixture starts to thicken. Add the Corn Starch and whisk until creamy and
smooth. Take the curd off the heat and pour it over a sieve (wire strainer)
into a small bowl. Work the mixture through the sieve making sure it is very
smooth. Fold in the butter. The curd with be glossy and thick. Cover the bowl
with plastic wrap being sure to have it touch the top of the curd.
Place in the refrigerator for at least 2 hours or overnight before using. I
store mine in a mason jar in the refrigerator and serve it on ice cream, use it
in tarts and cream puffs, and spread it on toast!
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