Mango curd (dairy free)
Gluten free, dairy free *Tablespoons are in Australian tablespoons which are 20ml as opposed to the more common 15ml. Use 2 1/2 tablespoons if you are in a country that uses 15ml tablespoons - America, UK, New Zealand, Britain and Europe
Ingredients
- 200 g mango puree (I recommend sieving it prior to weighing it, see notes in the body of the post)
- 75-100 g caster/superfine sugar (this depends on your preferences and the sweetness of your mango, see notes)
- 40ml (2 tablespoons)* lime or lemon juice
- Pinch of fine salt
- 4 egg yolks from extra large eggs
- 75 g coconut oil (deodorised or regular)
Instructions
- Combine the mango puree and sugar in a medium heatproof bowl. Add the lime juice and a pinch of fine salt to taste.
- Once you're happy with the flavour, add the eggs and whisk to combine.
- Melt the coconut oil using your preferred method, being careful not to burn it (it takes on a flavour once burnt). Allow it to cool a little before adding it to the curd mixture.
- Place the heatproof bowl on a small sauce filled 1/3 with water. Make sure the bowl doesn't touch the water. Cook the curd on the smallest hob at a medium heat for 10-15 minutes, stirring very regularly. I like to use a silicon spatula to ensure that I am moving the curd around efficiently. This prevents any patches from over-cooking.
- The curd should have lightened just a little in colour and become tangibly thicker. It will thicken further in the fridge, but it should easily coat a spoon and form small track lines in the surface as you stir.
- Take the curd off the heat. As a precaution, you can place the bowl in an ice bath to stop the cooking time and speed up cooling.
- After about 15 minutes, cover the surface of the curd with cling film and place in the fridge to cool and set. I like to make this curd the night before I need it so it is lovely and thick and ready to go.
- Curd keeps well in the fridge for a number of days and can be frozen and defrosted.
Notes
- See the notes in the body of the post for tips, tricks and substitutions.
- Sugar is a wet ingredient and so the more you add, the subtly softer your curd will be. I recommend keeping the sugar within the 75-100g zone. For a sweet summer mango, use 75g. You might be able to experiment with even less, but I haven't tested this. For a tart mango, use 100g and use the citrus juice to your taste.
- I highly recommend making curd the day before you need it. It needs time to firm up in the fridge.
- This recipe also makes an incredibly delicious dairy free mango Ninja Creami ice cream with an incredible texture. Simply make it, chill it and then freeze it in the 470ml Ninja Creami tub 16-24 hours before spinning it using the ice cream function. It only fills about 1/2 the tub but does increase in volume when you spin it.
- Anecdotally, I used a generic brand coconut oil in this recipe and it left it with an odd, almost smoked paprika like taste. Just in case this happens to you, I recommend using a good quality brand here.