mango curd
Mango Curd is a delicious alternative to Lemon Curd, and can be used as a spread or filling, or in my favorite way as Mango Bars. This recipe is gluten free, and can be made dairy free by switching out the dairy butter for vegan butter. It is naturally flavored and colored.
Ingredients
- 1 cup butter, softened for dairy-free, use 1:1 ratio of vegan butter. one cup = 2 sticks
- 1 cup granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 3 tablespoons corn starch up to 1/3 cup, depending on desired firmness (optional)
- 1/3 cup fresh mango juice or puree
Instructions
- Prepare mangos by blending fresh or frozen mango pieces, to make 1/3 cup for a single batch. You may need to add just a few tablespoons of filtered water for this to blend properly.
- Soften butter and smooth to the bottom of a mixing bowl.
- Add sugar and salt, and corn starch if using.
- Mix in two whole eggs, plus two egg yolks, one at a time until totally combined.
- Add mango puree.
- Pour mixture into a pan for cooking at medium-high heat.
- Whisk until temperature of curd becomes 180 degrees Fahrenheit or 82 degrees Celsius.
- The mango curd is complete. Allow to cool before serving.
- If using for Mango Curd for Mango Bars, you'll have your shortbread layer baked and cooled.
- Pour the hot mango curd onto the top of the shortbread. Smooth to even out.
- If you'd like the option to add a ribbon of mango reduction or jam to the top, you would allow the curd to cool and set close to room-temperature before pouring on top.
- Swirl in the reduction or jam. Allow to set by refrigerating for about 8 hours.
- Cut with a sharp knife and serve.
