Mango Curd Recipe
- 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- Pinch of salt
- 4 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
- Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
