Mango Curd Food

HOMEMADE MANGO CURD

Homemade Mango Curd image

Using fresh, sweet mangoes, this creamy Homemade Mango Curd is just so easy and quick to make. It's gorgeous served as a topping on scones, pavlova, pancakes and so much more.

Provided by Marie Roffey

Time 15m

Number Of Ingredients 6

Ingredients

1 cup mango puree
½ cup sugar
2 tablespoons lemon juice ((notes, 8 teaspoons))
2 large eggs ((whole eggs))
2 egg yolks, from large eggs
115 g unsalted butter, cubed and cold

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.

Nutrition Facts : Calories 54 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 6 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MANGO-LIME CURD

Mango-Lime Curd image

This is a super-easy curd recipe that doesn't require straining, thermometers, boiling water, or anything else difficult. The food processor step and the low microwave settings do this for you! I use this as a filling in coconut-lime cupcakes with coconut-cream cheese frosting. Also fabulous by itself!

Provided by Laroo

Categories Desserts Fillings Fruit Fillings

Time 50m

Yield 24

Number Of Ingredients 8

Ingredients

2 cups mango chunks
3 tablespoons lime juice
1 tablespoon lime zest
2 large eggs
⅛ teaspoon salt
⅛ teaspoon ground nutmeg
¼ cup butter, melted
½ cup white sugar

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.

Nutrition Facts : Calories 39.7 calories, Carbohydrate 4.4 g, Cholesterol 20.6 mg, Fat 2.3 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 31.6 mg, Sugar 4.2 g

MANGO CURD

Mango Curd image

Categories Sauce Egg Fruit Dessert Mango Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/2 cup sugar
3 tablespoons fresh lemon juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces

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.

MANGO CURD

Mango Curd image

This is a delicious spread for toast, to fill pastries, etc. Sourced from alohaworld.com. Not sure about the final quantity.

Provided by Coasty

Categories Mango

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup mango, pureed
1/4 cup butter
2 tablespoons lemon juice
1 tablespoon orange zest
6 egg yolks, beaten

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.

Nutrition Facts : Calories 727.7, Fat 35.6, SaturatedFat 19, Cholesterol 559, Sodium 227.2, Carbohydrate 98.1, Fiber 1.8, Sugar 86.8, Protein 8.3

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