Mango Curd

A very basic recipe that makes a silky smooth mango curd. Different fruit purees can be used.
Possibilities. Endless...

The recipe has been modified from Bon Appetit, June 1998 and Smittenkitchen

1 cup mango puree/pulp (I used the canned pulps available in Indian grocery stores)
6 yolks from large eggs
4 tablespoons of sugar
3 tablespoon lime juice
2 tablespoon butter

Place everything except butter in a metal bowl


Whisk together to mix everything up.


Set bowl over a pot of simmering water making sure the bottom does not touch the water.


Whisk and after about 20 minutes the curd will start to thicken. Once it starts thickening keep whisking otherwise there will be lumps and bye-bye silky smoothness.


Whisk until curd thickens and reaches 170 degrees F. In the absence of a kitchen thermometer thicken till it clings to your whisk.
Cool and preserve in a jar of your choice. Keeps well for up-to two weeks in the fridge.


Can be spread on scones, bread, used as a filling for cakes, tartlets, and swiss rolls. Check back soon to see how I use it up. :)