RECIPE: Mango-Lime Curd

‘Mango season’ is one of the best times of the year. Julie, starch, long or any of the other dozens of varieties are prized possessions of most Trinibagonians. Though we mostly enjoy it by ripping off the skin with our teeth and chomping down to the pit, mango is an important ingredient for many delicious desserts and savoury dishes. Unicakery has provided two recipes that deliciously celebrate mangoes. They’ll have you enjoying cake and mangoes—what could be better?
Mango-Lime Curd
Mango-lime curd is a versatile product that is tart and somehow still decadent and creamy. Mango flesh adds to the creaminess of the curd while lime zest keeps it bright and slightly floral. The bright yellow curd can simply be served with crispy toast, used as a filling for layered cakes or made into mango-lime bars with a shortbread crust. We love this recipe so much, we believe it would be a great jarred present. The possibilities are endless.
Yield: 2 cups
Prep time: 30 minutes
Cook time 1 hour
Total time: 1 hour 30 minutes
2 ripe mangoes, flesh cut away from
pit and chopped
⅜ cup lime juice
1 teaspoon lime zest
Pinch salt
1 teaspoon vanilla extract
3 egg yolks
1 egg
¾ cup granulated sugar, divided
1 cup butter (1 stick)
1 In a food processor or blender, puree mango flesh until smooth.
2 Add purée to a saucepan, then, add lime juice and zest, salt, vanilla extract and ½ cup sugar.
3 Keep stirring and bring to a simmer, ensuring that all sugar is dissolved.
4 In the meanwhile, in a large bowl, whisk egg, egg yolks, and sugar until sugar disintegrates and the mixture is pale yellow.
5 Keep whisking this mixture and then, slowly stream in the cooked mango puree mixture. Ensure you whisk quickly but stream slowly to avoid cooking the eggs.
6 Once you have tempered the eggs, stream that mixture back into the other half of the mango purée while whisking quickly.
7 Keep stirring mixture over medium-low heat until it thickens and coats the back of a spoon.
8 Turn off heat and add butter while whisking. The curd should be thick and glossy.
9 Strain the mixture through a fine-mesh sieve to remove any fibres, coagulated eggs and zest. Let cool.
10 Cover with plastic wrap, pressing it onto the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours.
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