In my opinion, curd is one of the most horrible food terms around. So much so that I didn’t try it until I was in my early twenties. How could something that rhymes with turd be nice to eat? And yet it is. Utterly delicious. A while ago, I went to a spread-making workshop with a fellow crafty crusader and my eyes were opened. You can make curd with things that aren’t citrus fruit! From then my mission was clear: make mango curd. Who doesn’t love mango? Anyway, here’s how.
Ingredients (makes 1 large (340g) and 1 small (185g) jar):
- 2 large mangoes or about 350g frozen mango (this is what I used)
- 1/2 cup sugar (I used golden caster)
- 8 egg yolks
- 50g salted butter
- 1-2 limes
- Jars (I know these are actually equipment, but hey ho)
- Sterilise your jars. Wash them thoroughly, then put them in an oven about 180 degrees C. Pour boiling water in the lids.
- If using fresh mangoes, peel and dice. If using frozen chunks, measure about 2 rounded cups worth, plus a little extra for luck
- Zest the lime(s) and reserve, then squeeze the juice directly over the mango, taking care to remove any seeds
- Add about half the sugar and puree. This is important: TASTE THE PUREE, then adjust the lime and sugar according to taste. Mango is a very delicate flavour that is easily overpowered by the lime and sugar. I used a little under half a cup of sugar, and about one and a quarter limes. My curd came out quite tart, but still with that subtle mango taste. Puree again after each addition.
- Separate the eggs and add all the yolks to the puree. You can use the whole eggs, in which case you would probably only need about 5, but using just the yolks gives a lovely golden colour. I froze the whites and have it on good-enough authority (from t’internet) that you can still use them for meringues. Puree again.
- Sieve the puree into a large glass, metal or ceramic bowl. Use a ladle to force it through.
- Set the bowl over a pan of simmering water. Try not to let the water touch the bottom of the bowl or boil dry. Don’t use direct heat- this will result in the egg scrambling. Don’t worry if you don’t have fancy kitchen equipment. Improvise!
- Stir pretty much constantly until the mixture heats and thickens enough to coat the back of a spoon. This means that if you draw your finger through the mixture on the spoon, it will leave a clear path like so
- Turn off the oven.
- Remove the bowl from the heat and stir in the butter, one 2cm cube at a time until incorporated. I think the butter is optional. Mmmmm…. rich creamery butter.
- Stir in the lime zest. This is optional too, but adds another nice colour, interesting texture and gives a more home-made feel.
- Using oven gloves (obviously), remove your first jar from the oven. Carefully pour your curd in. Pour the curd while as hot as possible. Dry the lid of the jar with a clean tea-towel and screw on immediately.
- Repeat with any additional jars.
I’m not ashamed.