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MANGO CURD
This mango curd is tangy, rich, and creamy - a quick, easy recipe that's perfect for filling macarons, cakes, and more!
INGREDIENTS
3 egg yolks
1 egg
¼ cup granulated sugar (50 g)
1 cup mango puree (265 g)
½ tsp citric acid
6 tbsp cold butter cut into 6 pieces (85 g)
INSTRUCTIONS
In a small saucepan, whisk together egg yolks, egg, and granulated sugar until combined.
Mix in mango puree and citric acid. Cook over low heat, stirring constantly. Continue cooking until the curd has thickened up and can coat the back of a spoon. The temperature should be about 170F (75C).
Take off heat and mix in the butter. Once the butter has melted and is fully combined with the curd, pour the curd through a fine mesh sieve into a bowl.
Press plastic wrap over the surface and store in refrigerator.
NOTES & TIPS
When cooking the curd, it's important to keep it on a low heat because the eggs will scramble if the heat is too high.
Placing plastic wrap directly on the surface of the curd will help prevent a skin from forming.
Passing the curd through a fine mesh sieve will help ensure a silky smooth product; small bits of mango, overcooked egg, and other lumps can be removed with the sieve.
Mango curd can be kept in the refrigerator for one week and in the freezer for up to three months.
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