Delicious homemade curd made with mango (fresh or frozen mango or canned/tinned mango pure). Perfect on toast, as a tart or cake fillings, macaroons or chocolate truffles.
bowl (glass or suitable heat proof plastic) to fit inside/above your saucepan
1 large sized jam jar or 2 smaller jam jars
plastic sieve
food processor optional (can help, but not necessary)
Ingredients
500gramsfresh mango 3 cups packed with fresh or frozen mango chopped in small piecesor 1 and 1/2 cup of ready made mango puree
2-4tablespoonslemon juice depends on your mango flavour & your taste
1-2teaspoonsfresh lemon zest depends on how strong you want the sharpness of your mango curd to be
pinchfine cooking salt cooking salt
120gramscaster sugar or fine white sugar - 1/2 cup
100gramsunsalted butter 1/2 cup or 7 tablespoons or 1 stick
4egg yolks or 2 whole eggs
1/4-1/2teaspooncitric acid optionalif the mango flavour is not sharp enough
Instructions
Peel and chop up the fresh mango (or scoop out the mango flesh).
Grate the lemon rind to get as much lemon grind as possible, but avoid grating the white pith under the lemon skin.
Juice the lemon and pour the juice through a fine mesh sieve to get rid of any pith, pips or large pulp.
Add the lemon juice and the lemon zest with the fresh mango to a medium size saucepan and bring to gentle simmer over a low to medium heat on your hob until the mango softens. You can also do this in a microwave (stir and check the mango every minute or so until soft). If you are using canned or tinned mango puree you don't need to do this step.
Pass the softened mango through a sieve to get rid of any large parts and to make sure the puree is very smooth. You can also use a food processor to puree the mango, but pass it through the sieve too at the end.
In a suitable bowl (glass or heat proof plastic) mix sugar with the mango puree and add a pinch of salt.
Place the bowl over the saucepan and let the sugar dissolve first. Stir gently to make sure all ingredients are incorporated and the sugar has dissolved properly (check on the back of a clean spoon for any sugar crystals).
Add the butter and let the butter melt into the puree.
Taste the puree and add more lemon juice or citric acid if the flavour is not sharp enough.
In the meanwhile, beat the eggs together first (using either 4 egg yolks or 2 whole eggs).
Add the eggs to the main mixture slowly and lower the heat to very low.
Carry on stirring the mango curd mixture, ensuring that the heat is very low and that the water doesn't boil (only simmers).
Stir gently for another 10-15 minutes or until the mixture thickens and becomes smooth and creamy. Check on the back of your wooden spoon how run the mixture is (if it doesn't run off the spoon, it's ready)
To achieve a smooth mango curd, pour and press the hot mixture through a fine sieve.
Pour carefully into a prepared (sterilised) jam jar or deep bowl. Cover with a jam jar lid or place a cling film over the bowl.