Super Delicious Mango Curd

It’s mango season here in Ghana and even though mangoes aren’t my favorite fruit, I still love them so much and so it’s only right I make something with mango. I’m thinking a lot of things actually. First off is this super delicious mango curd. You could literally put a spoon to it and just eat everything. It is that good. It also isn’t very sweet and by adding lemon, the mango flavor is elevated. Great news is you can add this to everything. Honestly anything! From pancakes to doughnuts to scones and everything in between. You could also just take a spoon to it and eat everything. I made a small batch but you can totally double the recipe. It also freezes so well. Honestly, I store mine in the freezer and bring it out when I intend to use it.

Recipe Yields 1 medium sized jar

Mango curd

320g mango purée

2 eggs + 1 egg yolk 

110g unsalted butter

2 1/2 tablespoons freshly squeezed lemon juice 

100g sugar 

Pinch of salt

• To make the mango purée, blend very ripe fresh mangoes into a smooth paste. To make blending easier, chop up the mangoes.

• If the eggs aren’t fresh or relatively fresh, the curd is going to taste eggy.

• Refrigerate the eggs for about 10 mins before separating the yolk from the whites. Refrigeration make that process easier.

Directions

Melt butter over low heat. Remove from heat as soon as it melts then add the sugar, mango, lemon juice, zest and the eggs in this order. Whisk together to combine. Place back on low heat and continue stirring, it’ll be very thick at first but then it’ll lighten up. Without allowing it to boil, cook for 10 mins whisking/stirring continuously. Remove from heat and pass through a fine sieve. Pour into a clean jar and allow to cool down. Store in the fridge for up to 3 weeks or in the freezer for up to 3 months.