Mango Curd Recipe from scratch made from fresh mangos, lemon juice, and honey.
Servings 20 servings
- ¼ Cup (85 g) Honey
- 2 Tbsps Cornstarch
- 1 Cup (265.23 g) Fresh Mango peeled and pureed
- 8 Tbsp Unsalted Butter chopped into cubes
- 2 Tbsps Fresh Lemon Juice
- 1 Tbsp Lemon Zest
- 4 Egg Yolks beaten
In a medium saucepan combine mango, butter, lemon juice, and lemon zest.
Using a fork stir together cornstarch and honey in a small bowl. Then pour honey into mango mixture.
Cook over medium heat until bubbly and butter is melted, stirring constantly. Turn down to a simmer and add egg yolks. Continue to stir until thickened (about 2 minutes).
Cook long enough it begins to coat the back of the spoon.
Immediately remove from heat and strain through a sieve into a medium sized bowl.
Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling. Let chill for 1-2 hrs to thicken.
Transfer to glass container with lid and store in the fridge.