Mango Lime Curd Recipes

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.

MANGO LIME CURD

Steps:

• Peel, slice, and puree mango.
• Add mango puree, lime juice, ½ cup of sugar, and vanilla to medium saucepan. Cook over medium-high heat until sugar is completely dissolved (about 5-7 minutes). Remove from heat.
• In a separate bowl, combine egg yolks, egg, and remaining ½ cup of sugar. Whisk together until mixture is frothy and most of the sugar is dissolved (about 2-3 minutes).
• While continuing to whisk, slowly pour a 1/3 cup of mango-lime mixture into egg mixture. Whisk for another 30 seconds and then transfer tempered egg mixture into the saucepan.
• Over medium heat, cook the mixture until it thickens and coats the back of a spoon (5-7 minutes).
• Remove saucepan from heat and add cold butter, a few cubes at a time. Make sure butter is fully incorporated before adding more.
• Strain curd through a fine mesh sieve.
• Refrigerate the curd for 2-4 hours before using. Recommend laying a layer of plastic wrap directly on top of the curd while cooling so that it does not form a skin.

MANGO TARTLETS WITH LIME CURD AND TROPICAL NUT CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
• Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.
• Make lime curd:
• Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours. (Crusts and lime curd can be prepared 1 day ahead. Store crusts in airtight container at room temperature. Keep lime curd refrigerated.)
• Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in heavy small saucepan over low heat until melted. Brush over mango slices. Chill at least 3 hours and up to 1 day.