Ingredients

The following ingredients have 30 Servings
  • 1 cup mango puree
  • ½ cup sugar
  • 2 tablespoons lemon juice ((notes, 8 teaspoons))
  • 2 large eggs ((whole eggs))
  • 2 egg yolks, from large eggs
  • 115 g unsalted butter, cubed and cold

Instruction

  • Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
  • Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
  • Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
  • Pour into sterilised conserve jars and store in the fridge.