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Zesty Mango Curd

Last weekend our resident foodie, Emma from Photo Before We Eat, held a Pavlova Board demonstration at our Fyshwick store just in time for Australia Day. Filling a board with everything your guests would want to top their pav is a fun way to make dessert interactive.

While Emma was there she made fresh mango curd with a zesty twist of lime. Mangoes provide a rich sweetness and gorgeous golden colour, while the addition of fresh lime gives it that familiar zing you expect from lemon or passionfruit curd.

Make this recipe and store in a glass jar in the fridge for up to four days. Somehow we think it won’t last that long!

Ingredients

  • 2 ripe mangoes, flesh removed and chopped
  • 1 lime, juice and zest
  • 3/4 cup caster sugar
  • 4 egg yolks
  • 100g cold, chopped unsalted butter

Method

  1. Place the mango, sugar, lime juice and zest into a food processor and blend until smooth.
  2. Add the egg yolks and blend again until smooth.
  3. Bring a saucepan of water to a simmer and place a metal bowl over the top. Don’t allow the bowl to touch the water.
  4. Add the mango mixture to the bowl and stir continuously over medium heat until thick. This should take about five minutes.
  5. Remove from the heat, add butter and stir vigorously until incorporated.
  6. Allow to cool before placing in fridge.

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