This buttery curd has such a beautiful vibrant colour and fresh zingy mango flavour. Great on toast, as a tart filling, to top a pavlova, pancake or more. I make it around Halloween and fill mini tart cases, they brighten up a Halloween spread. This recipe makes approximately 2 pound jars.
Zingy Mango Curd
Tempting those tastebuds!
Essential Equipment
You will need:
Heat proof mixing bowl, spatula, measuring jug, heavy bottom saucepan, silicone whisk, 2 x 454gram jars (pound jars) or air tight container. Small bowl for storing separated egg whites. Scales, funnel and jam thermometer are handy but not essential.
Ingredients
- 6 free range large egg yolks
- 2 free range eggs
- 500ml canned Mango pulp
- 2 tsp citric acid
- 150 grams granulated sugar
- 130 grams unsalted cold butter cut into thin slices
How to Make
Separate the 6 eggs, add the 6 free range egg yolks and the two whole egg contents into the mixing bowl, whisk.
Add the granulated sugar, citric acid and mango pulp, whisk. The butter gets added later.
Place your saucepan on a medium heat. Pour in the ingredients, use your spatula to capture all the lovely ingredients.
To stop the mixture sticking and becoming lumpy keep whisking. As the temperature rises it will foam, as you reach near the correct temperature the foaming will calm down, once it has thickened just off double cream consistency or reached 165f it is ready.
Test: You can pour it over the back of a metal spoon if you can draw a line through the mixture and the line stays visible, it is ready for the next step.
Carefully pour the hot liquid back into the mixing bowl.
Add your butter gradually whilst whisking when it is completely mixed it is ready to jar. For best results let it thicken overnight. Store in an airtight container in the fridge for up to 2 months.
Enjoy x
