HOMEMADE MANGO CURD
Steps:
- Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
- Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
- Pour into sterilised conserve jars and store in the fridge.
Nutrition Facts : Calories 54 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 6 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MANGO CURD
Categories Sauce Egg Fruit Dessert Mango Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
- Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
MANGO CURD
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
- Choose your fruit and mix up the ultimate spread.
LIME CURD FOR MANGO TART
Use this recipe when making our Mango Tart. It makes enough to fill two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in butter one piece at a time, until fully incorporated. Stir in lime zest, if desired.
- If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.
MANGO-LIME CURD
This is a super-easy curd recipe that doesn't require straining, thermometers, boiling water, or anything else difficult. The food processor step and the low microwave settings do this for you! I use this as a filling in coconut-lime cupcakes with coconut-cream cheese frosting. Also fabulous by itself!
Provided by Laroo
Categories Desserts Fillings Fruit Fillings
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
- Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
- Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 4.4 g, Cholesterol 20.6 mg, Fat 2.3 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 31.6 mg, Sugar 4.2 g
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