RECIPE: Mango-Lime Curd

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Stephanie Pulwarty

by: The Propa Eats Team

‘Man­go sea­son’ is one of the best times of the year. Julie, starch, long or any of the oth­er dozens of va­ri­eties are prized pos­ses­sions of most Trini­bag­o­ni­ans. Though we most­ly en­joy it by rip­ping off the skin with our teeth and chomp­ing down to the pit, man­go is an im­por­tant in­gre­di­ent for many de­li­cious desserts and savoury dish­es. Uni­cak­ery has pro­vid­ed two recipes that de­li­cious­ly cel­e­brate man­goes. They’ll have you en­joy­ing cake and man­goes—what could be bet­ter?

Man­go-Lime Curd

Man­go-lime curd is a ver­sa­tile prod­uct that is tart and some­how still deca­dent and creamy. Man­go flesh adds to the creami­ness of the curd while lime zest keeps it bright and slight­ly flo­ral. The bright yel­low curd can sim­ply be served with crispy toast, used as a fill­ing for lay­ered cakes or made in­to man­go-lime bars with a short­bread crust. We love this recipe so much, we be­lieve it would be a great jarred present. The pos­si­bil­i­ties are end­less.

IN­GRE­DI­ENTS

  • 2 ripe man­goes, flesh cut away from pit and chopped
  • ⅜ cup lime juice
  • 1 tea­spoon lime zest
  • Pinch salt
  • 1 tea­spoon vanil­la ex­tract
  • 3 egg yolks
  • 1 egg
  • ¾ cup gran­u­lat­ed sug­ar, di­vid­ed
  • 1 cup but­ter (1 stick)

DI­REC­TIONS

  1. In a food proces­sor or blender, purée man­go flesh un­til smooth.
  2. Add purée to a saucepan, then, add lime juice and zest, salt, vanil­la ex­tract and ½ cup sug­ar.
  3. Keep stir­ring and bring to a sim­mer, en­sur­ing that all sug­ar is dis­solved.
  4. In the mean­while, in a large bowl, whisk egg, egg yolks, and sug­ar un­til sug­ar dis­in­te­grates and the mix­ture is pale yel­low.
  5. Keep whisk­ing this mix­ture and then, slow­ly stream in the cooked man­go puree mix­ture. En­sure you whisk quick­ly but stream slow­ly to avoid cook­ing the eggs.
  6. Once you have tem­pered the eggs, stream that mix­ture back in­to the oth­er half of the man­go purée while whisk­ing quick­ly.
  7. Keep stir­ring mix­ture over medi­um-low heat un­til it thick­ens and coats the back of a spoon.
  8. Turn off heat and add but­ter while whisk­ing. The curd should be thick and glossy.
  9. Strain the mix­ture through a fine-mesh sieve to re­move any fi­bres, co­ag­u­lat­ed eggs and zest. Let cool.
  10. Cov­er with plas­tic wrap, press­ing it on­to the sur­face of the curd to pre­vent a skin from form­ing. Re­frig­er­ate un­til com­plete­ly chilled, about 3 hours.

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