I ordered a 2 kg box of mangoes as part of my online grocery shopping with the intention of making chutney. When it turned up, the mangoes were ripe to the point of looking over-ripe and spoiled. For chutney you ideally need slightly under-ripe fruit so I had to think again. The mangoes were in fact deliciously perfect but 5 large mangoes was too many to eat in one go! I puréed a couple and put them in the freezer for smoothies and found this mango curd recipe.
It makes a really interesting change from the normal lemon curd, delicious as that is. Anything you can do with lemon curd I assume you could do with mango curd, from eating it on bread to filling cupcakes with it or using it as a sauce.
It is made in half an hour and isn’t complicated. It will keep for a few weeks in the fridge so if you have a mango and have no idea what to do with it, give this a go! The recipe uses four egg yolks and I have been looking for a fruit curd recipe for a long time that uses egg yolks exclusively, for when I make meringue and have them left over. This time I used the yolks first so will be making a mango pavlova as well.
The recipe uses one large mango and a lime and produces a couple of small to medium sized jars of fruit curd. I recommend it for breakfast on toast. I had some homemade Fruit Bread left over that I toasted and covered in Mango Curd and it was delicious. You don’t need any butter or margarine with it because it is a rich mixture that already contains butter.
1 large ripe mango, weighing around 450g
Zest and juice of 1 lime
125g golden caster sugar
125g unsalted butter, cut into small pieces
4 egg yolks, lightly beaten
Peel the mango and cut all the fruit off the central flat stone. Purée the mango flesh until smooth.
Put the puréed mango, lime zest and juice, sugar, butter and egg yolks into a large heatproof bowl on top of a pan of simmering water. Do not allow the bottom of the bowl to touch the water.
Stir constantly with a wooden spoon until the mixture is thick and coats the back of the wooden spoon.
Pour the curd into hot, sterilised jars, cover and seal. When cold store in the fridge.