Look for Ratna or Swad brand canned sweetened mango puree in Asian markets. The flavor of mango puree is better than that of many fresh mangoes, and because these brands are made with luscious Indian mangoes, the puree has no fibers and is perfectly smooth. You could substitute acouple of tablespoons of palm sugar or brown sugar for some of the granulated sugar in the recipe and the curd will taste great because of the caramel undertone - but if you use too much, it will change thye color from a vibrant orange to a brownish orange'.
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup sweetened flaked coconut
- 3/4 cup canned sweetened mango puree
- 1/2 cup sugar
- Large pinch of salt
- 6 large egg yolks
- 3 tablespoons fresh lime juice
1. Melt the butter in a large heavy saucepan over medium heat. Add the coconut and cook, stirring occasionally, for 4 to 5 minutes, until the coconut is lightly toasted.
2. Remove the pan from the heat and whisk in the mango puree, sugar, and salt. Whisk in the egg yolks. Return the saucepan to medium heat and cook, whisking frequently at first and constantly at the end, for 6 to 8 minutes, until thickened. Immediately pour the curd through a fine-mesh strainer set over a medium glass measure or bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature, whisking occasionally; the curd will continue to thicken as it cools.
3. Whisk in the lime juice. Refrigerate, covered, for at least 2 hours, until thoroughly chilled and set, or for up to 2 weeks.
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