Easy Mango Filling
This simple mango curd is perfect as a mango filling for cake, over pancakes, as a fruit dip, or with ice cream. It's fast to make and absolutely delicious.
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Servings: 2 cups
Calories: 136kcal
Ingredients
- 2 cups frozen mango chunks
- 1/3 cup sugar
- 3 tablespoons lime juice
- 4 egg yolks
- 4 tablespoons butter unsalted
Instructions
- Thaw mango overnight in fridge or defrost mango in microwave, as needed.
- Thoroughly puree mango in blender. Strain puree into heavy pot to remove any fibers.2 cups frozen mango chunks
- Add sugar, lime juice, and egg yolks to pot and whisk. Turn heat to medium low and whisk constantly to ensure the mixture heats evenly.1/3 cup sugar, 3 tablespoons lime juice, 4 egg yolks
- Whisk for 7-10 minutes until mixture thickens to the point that it leaves "streaks" from the whisk.
- Remove it from heat.
- Cut butter into five or six pieces. Add them one or two at a time, whisking until incorporated. Repeat with remaining pieces.4 tablespoons butter
- Carefully pour into a liquid measuring cup, then pour into a glass jar. Place in fridge and store for up to two weeks.
Notes
- You can use either fresh mango or frozen mango chunks. I'll be honest, I prefer the frozen mango chunks. I know they're always ripe, they're precut, and they're pretty much the same price as buying whole mangoes.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cup | Calories: 136kcal | Carbohydrates: 15g | Protein: 1.8g | Fat: 8g | Cholesterol: 107mg | Sodium: 50mg | Fiber: 0.7g | Sugar: 14g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.