Homemade Mango Curd Food

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:

• 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.

MANGO CURD

Steps:

• Combine sugar & cornstarch in a pan. Stir in mango, butter, lemon & orange zest. Cook over medium heat until thickened, stirring constantly.
• Stir 1/2 of the hot mixture into egg yolks: stir the egg yolks back into the hot mixture. Bring just to a boil. Cook 2 minutes, stirring constantly.
• Spoon into a bowl: cover with plastic wrap. Chill until serving time.

MANGO CURD

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.