mango and lime curd
I’ve been procrastinating on writing this post [see date label to realise just how much procrastination has taken place]. See, what I should be bringing you is cupcakes filled with this delicious curd and then topped with a silky, fluffy, white swiss meringue buttercream. But I am at war with said topping so while I am perfecting it here is the yummy, tangy filling that played nice [SMBC take note]. So nice in fact that I made a second batch to, reluctantly, give as thank-you gifts. Original recipe is courtesy of smitten kitchen, but second time round I tweaked the method to get a more silky texture and dropped the sugar level for a nice zesty flavour. Yum, now what else can I curd? Other than the frosting…
⅓ cup Sugar
3 Tbsp Fresh Lime Juice
Pinch Of Salt
4 large Egg Yolks
30 g Unsalted Butter, cut into small pieces
Cut the mango into chunks and puree until smooth in a food processor, scape down the sides occasionally to ensure all the chunks are blended. Add sugar, lime juice and salt in processor, and puree until mixed. Strain through sieve set over large metal bowl, press the solids to release as much puree as possible. Only a small amount of solids should remain in the sieve. Discard these. Add the yolks to the puree and whisk to combine. Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and continue to whisk the puree until it has thickened to a curd texture (note it will thicken further on cooling) about 10 minutes. Remove from the heat and whisk in the butter. Either transfer into sterilized jars while hot and seal (these can then be stored) or cover and refrigerate overnight for quick use.