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. :)

Mango Mousse Cake

This is my anniversary cake....which was a couple of days ago. I'm providing a very quick and dirty recipe. Please e-mail me if you have more questions.

Three layers of plain genoise cake, sprayed with simple syrup to keep it moist, topped with chopped strawberries and then layers of mango mousse. For the finishing touch mango miroir glaze is poured on top to give a shiny smooth texture. :)

Genoise Cake
3 Eggs
3 Egg yolks
Pinch of salt
3/4 cup Sugar
1 teaspoon Vanilla
1/2 cup Cake flour
1/4 cup Corn starch

First heat the eggs and sugar on a double boiler till  the sugar dissolves completely. Beat till the mixture doubles in volume and is light and fluffy. Bake in a 9 inch pan at 350 degrees for 25 min or till a knife inserted inside comes out clean. Slice the cake into two layers.

Mango Mousse

1/4 cup Water
2-1/2 teaspoon Gelatin powder
2-1/2 cup Mango puree
1/2 cup Sugar
1 cup Chilled cream

Sprinkle gelatin powder on water and let it rest for 5 minutes. In the meanwhile heat mango puree and sugar over medium heat. After the mixture comes to a boil remove form flame and add in the gelatin. Stir till the gelatin dissolves. Let this cool for 20 minutes. While the mixture is cooling down whip up the cream till it starts to hold its shape. Now gently fold in the mango mixture a little at a time so as not to deflate the whipped cream too much. Keep in the fridge till ready to be used.

Assembling the Cake

Place a layer of cake in a springform pan. Sprinkle chopped strawberries on top. and pour in a 2 inch layer of mousse. Top of the mousse with the second layer of cake. Top of with more chopped berries and another layer of mousse. Place in the fridge for at least 4 hours or over night so that the mousse sets up.

Miroir Glaze

7 ounce Mango juice/ pulp
2-1/2 teaspoon Gelatin
2 ounce water

Soften the gelatin by sprinkling on top of water and let it rest for 5 minutes. Heat the juice till it boils. Remove from heat and add in the gelatin. Wait till this cools down a little. And pour on top of the assembled cake. Chill for a few more hours and your cake is done.

This was the 9 inch cake. The hearts are made with white chocolate.

Same cake, smaller size.

And a bird's eye view for your viewing pleasure.