Mango Curd

By á-4084

Ingredients

• 1 cup thawed frozen mango pulp
• 1/3 cup sugar
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• 4 teaspoons cornstarch
• Pinch of salt
• 3 large egg yolks
• 3 tablespoons cold unsalted butter, cut into small pieces

Details

Adapted from foodnetwork.com

Preparation

Step 1

Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Whisk in the egg yolks.

Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.