Serves 8 (makes 1 large mason jarful)
I really enjoy fruit curds and mango curd is my favourite. It’s so thick and creamy and so deliciously flavourful and fragrant that I can’t stop eating it by the spoonful! This mango curd recipe is very quick and easy to make and is so versatile that it can be adjusted to your taste. It also goes well with breads and crackers and cakes and danishes and crepes and many others that you’ll find any excuse to put it on or into something. It has an amazingly vivid yellow-orange colour, an inviting aroma imparted by the orange zest and such an addictive taste that you’ll be licking every little bit out of the jar.
Quick Mango Curd Scented with Orange Zest – Recipe
- 2 ½ cups mango pulp, pureed (I used the pulp of three large, very sweet mangoes)
- ¼ – ½ cup condensed milk or sugar (to taste and depending on how sweet your mangoes are)
- 4 – 5 egg yolks (depending on how large your eggs are)
- 2 Tbsp. cornstarch, generous scoops
- 1 small orange, zested
- ½ small orange, juiced
- ¼ cup butter, cut into small cubes (keep cold until ready to use)
- In a large bowl, whisk egg yolks until pale and frothy, add corn starch a little bit at a time while continuing to whisk. Set aside.
- In a large, heavy-bottom non-stick pan set over medium-low heat, add mango puree and cook until warmed through.
- Add condensed milk or sugar, mix until well combined and cook until the mango mixture starts to simmer.
- Turn off heat and pour half the mango mixture into a beaker cup. Add this in a slow stream into the egg mixture whisking continually. It’s important to do this slowly so as not to scramble the eggs.
- Add this mixture back into the pan with the rest of the mango mixture; turn on heat to medium and cook stirring continually, 1 minute.
- Add orange zest and orange juice and continue to cook stirring continuously for another 5 – 7 minutes until mixtures is thick enough to coat the back of a spoon without falling down in a stream or ribbon. The mixture will thicken further while cooling. Turn off heat.
- Strain mixture through a sieve into a bowl in order to remove the orange zest and any coagulated egg bits. Add in butter one cube at a time while whisking until mixture is smooth and glossy.
- Spoon mango curd into a clean jar until filled to the brim, seal or cover tightly with plastic wrap and seal with lid and let cool completely. Refrigerate at least a few hours before using.
This mango curd not only tastes and looks spectacular, it also smells wonderful. The orange zest imparts such a beautiful fragrance to this mango curd that you’ll definitely be enjoying it with all your senses. It spreads well on crackers and breads, makes a great filling for cakes, bakes up nicely in danishes and is so delicious rolled into crepes. The vibrant yellow-orange will look incredible on just about anything you can think of or just scoop out and enjoy on its own!