One of the enjoyable parts of food blogging has turned out to be the contact with other likeminded people. A few months ago, out of the blue, I was emailed by ‘Macaron Queen’ (at least that is how I think of her!) Jill Colonna from Mad About Macarons. Following a comment I had left her about fruit curds, Jill was asking me if I would like to submit a curd ‘guest post’ for her series of recipes using egg yolks (macarons use just the whites). I have to admit that I don’t really know how the ‘guest post’ system operates. I hope that Jill can use this post, if it is helpful, in her search for ways to use up leftover egg yolks.
Over the past few months I have been trying out different fruit curd recipes I have found online and in various books. The initial post was for the traditional Lemon Curd – here is my latest discovery, Mango Curd. This recipe, with amendments by me, is loosely based on one from Smitten Kitchen who discovered it in Bon Appetit, June 1998. All curds are smooth but the silky texture of the mango seems to enhance the creamy smoothness. Be generous with the mango as the flavour is rather mild and can get a bit lost. I have a round gadget with a blade, a promotional item which I was sent free because I bought two mangoes in ASDA last year. I would not have paid the large sum originally asked for it, but it does divide the fruit very easily – they are not easy beasts to cut up, especially if a bit on the soft side! I usually add some lemon juice to non-citrus curds as the flavour helps cut through the richness and sweetness but the original recipe used lime which I have kept as it is so good in combination with mango. Delicious!
(Makes 1 x 1lb jar)
1 large or 2 small mangoes, peeled, pitted & chopped
Juice of 1 lime (extra lime if solids not sieved)
Pinch of salt (or leave this out and use salted butter)
4 large egg yolks (or 2 whole eggs)
30g/2ozs unsalted butter, cut into small pieces
1. Remove the large stone from the mango, cut into small pieces and purée, preferably in a food processor.
2. Combine with the sugar, lime juice and salt (if using). Add egg yolks or lightly beaten whole eggs. Purée for a little longer to thoroughly combine.
3. Push through a sieve into a large metal bowl with a large spatula or wooden spoon, pressing down well to obtain as much puree as possible. Discard the solids that remain in sieve. (Alternatively omit this step for a thicker coarser curd – the yield will be higher and an extra half or whole jar required.)
4. Place the metal bowl over saucepan of simmering water (but do not allow the base of bowl to come into contact with the water). Add the butter and continue to simmer the mixture gently, stirring regularly, until it has thickened enough to coat the back of a wooden spoon.
5. Wash the jars well and sterlise. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.
6. Beat the curd until it is creamy. Pour into the prepared jars, cover and label. Store in the refrigerator and use within 4-6 weeks.