Thursday, June 20, 2013

Mango Curd

Yield: Approx. 12oz.

  • 1 c.  mango puree
  • ¼ c.  granulated sugar
  • ⅛ t.  salt
  • 4  egg yolks
  • 4T butter, cut into small pieces
  • juice of one lemon

  1. In saucepan, combine: mango puree, sugar, lemon juice, egg yolks,  and salt over med/high heat.
  2. Whisking constantly, heat to 170°F.
  3. Remove from heat, whisk in butter one small piece at a time.
  4. Pour into jar, cover, and refrigerate.

Adapted from

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