Mango and Ginger Curd

Mango is my favorite fruit since childhood. When I was schooling in India I ate mango everything in every form during mango season and I think they have about 400+ varieties grown from different states. Its no surprise when I learned how to make lemon curd I thought of trying the same recipe with mango as as well. Oh boy !! its what I call " experiment gone right" I love fruity flavors in my desserts and besides they look so attractive! 

The mango curd in my opinion it is very versatile it can be used for any kind of dessert such as a filling for eclairs, cakes, cupcakes. You can incorporate it in your butter cream or just pipe it, and if you think of mango mouse go for it and last but not the least you can just get a big spoon and scoop it right into your mouth! Its that delicious.

I must add that the fresh ginger really enhances the delectable mango flavors. The plan was to use raw mangoes with fresh ginger but this combination worked just fine.

For this recipe if you don't have a fancy broiler , don't sweat it. Making your own mango curd doesn't have to be so hard. 

You will need few ingredients and a heavy sauce pan ( if you don't have the double broiler). Please make sure your curd thickens well if you don't have the thermometer. You want the curd to get to 170F, this temperature determines that the egg yolks are cooked and safe from any contamination.

After the curd is cooked it is very important to bring down the temperature to 45F within an hour or so, and keep it in the fridge until you are ready to use it. The curd requires very delicate handling, it is very important to avoid the danger zones ( 45F-139F) this where the bacteria multiplies. We want to have beautiful and tasty desserts and not disrupt anyone's health!

Yields: about 2 cups curd

Ingredients:

5 egg yolks

1 cup sugar

3/4 cups mango pulp or fresh mango juice

1/4 cup lemon juice

1/2 cup butter (1 butter stick) cut into cubes

1 tspn (or more) grated fresh ginger

1 tspn ginger powder

Method:

1. Place a heavy sauce pan over medium low heat.

2. Add all the ingredient except butter

3. Stir for about 3 mins and then increase the heat to medium high and stir for about 10 

    mins or so until it thickens or reach 170F (if you are using the thermometer) 

4. Turn the heat off or remove the pan from the heat

5. Add the butter cubes and stir until all the butter is melted

6. Place the pan back on the heat and stir for about 2 mins

7. Remove from the heat and strain thru a sieve

8. Pour it in a zip lock bag or use a shallow container and cover the surface with plastic 

    wrap to avoid any formation of film.

9. Place the curd in ice bath and let the temperature drop down to about 45F within an hour

    or so ( if you are not sure you can you can keep the ice bath in the fridge)  until you are

    ready to use it.

* The curd can be refrigerated up to 5 days and if you are using it as filling for any cakes and desserts it will be safe for 3 days only.