“Curd,” you ask? Why, yes! And Mango Curd, in particular…with a “secret” ingredient that enhances the delectable flavour of the mango, is fabulous stuff on toast, muffins, waffles, pancakes, yogurt, ice cream! It is smooth and creamy and if I count the butter (which I don’t have to count), it is only six ingredients! You need this in your life. You really do!
Thanks to The National Mango Board and their generous box of mangoes, we have really been enjoying these amazing and wonderful fruits! I have experimented with sweet and savory versions for the use of mangoes and I really hope you’ve tried some of the recipes!
Here’s what I’ve created so far:
The first recipe was a Savory Mango Thyme Goat Cheese Tart that used frozen puff pastry sheets, caramelized onion, bacon, goat cheese mixed with thyme and mango slices for a spectacular mini tart that was really packed with flavour. The little touch of sweet provided by the mango was the perfect accent the other components.
The second recipe was for a Mango and Green Tomato Pico de Gallo. This versatile salsa fresca is great as a dip; it’s perfect to top green salads…and add some black beans for a complete meal; it is also great as a condiment for grilled meats, such as chicken, pork and even fish! The tart of the green tomato and lime is tempered by the subtle sweetness of the mango. This is a really refreshing, and somewhat unexpected, version of a Pico de Gallo.
The third recipe I concocted was for Mango Sangria. Holy pitcher of goodness! This recipe has converted me from a red sangria drinker this summer! It really is sunshine in a glass! Mixed with the flavours of orange, lemon and raspberry, the mango is the star of this cooling beverage.
Now, for the final installment of Mangover your Menu! I made a mango curd! I just adore curds…lemon, lime, raspberry, I’ve made them all! In this version, I made the curd not too terribly sweet; this allowed the mango to really shine with the tang of the lime juice.
Making your own curd doesn’t have to be fussy. While most curds are strained through a fine mesh sieve; I don’t incorporate that step. I just don’t think it’s necessary. In this case, the mango was so beautifully smooth, there really weren’t any solids to have to strain away.
The next step isn’t hard at all…and that is to cook the curd. You don’t have to have a double-boiler or any fancy equipment. Just use a stainless steel bowl over a saucepan of water. The only thing you have to be careful of is making sure the bowl does not touch the simmering water (which could cause the egg yolks to scramble). That’s it!
Now, I promised you a “secret” ingredient and it is simple. But…let me tell you right now…this little pinch of spice adds a whole new dimension to the flavour and punches up the mango-iness
(Is that a word? Well, it is now!). And the ingredient is? A pinch of nutmeg. You just will not believe how much nutmeg enhances the mango. Really.
Okay…so…Five Ingredient Friday. Normally, oils, salt and pepper don’t count, so I could totally call this a five ingredient recipe. Since the butter is so much a part of this curd…I take the hit and call this one a Six Ingredient recipe. But at the start of Five Ingredient Friday I did say, “Five Ingredients or so,” and since I have posted some recipes with only four ingredients…I’m figuring it all works out in the end. *wink*
Here are the ingredients:
- 1 mango (a 15 ounce mango produces about a cup of mango pieces)
- Lime Juice (fresh)
- Egg Yolks
Make this Mango Curd recipe. You will be ever so happy you did!
Oh! And bonus points to anyone who can identify what I spread the mango curd on in the photo! *smile*
Again, if you’re not familiar with how to handle mangoes in your cooking, take the few minutes needed to watch this video on how to perfectly slice or dice this delicious fruit. It is really simple and you’ll find yourself a Master of the Mango in no time!
- 1 -15 ounce mango, pitted, peeled and diced (yields about a cup)
- A scant ⅓ cup of sugar (I used organic)
- 4 tablespoons fresh lime juice
- Pinch of salt
- Pinch of nutmeg (fresh grated is best, but you can use ground)
- 4 large egg yolks
- 4 tablespoons unsalted butter (1/2 stick), but into small cubes
- In the bowl of a food processor, or in a blender, puree the mango, sugar, lime juice, salt and nutmeg in pulses.
- Scrape down the sides of the bowl occasionally, until the mixture is smooth.
- Add the egg yolks, one at a time, pulsing in 5 second intervals between each addition.
- Place a metal bowl over a saucepan of simmering water, being sure that the bottom of the bowl does not come in contact with the water.
- Add the puree of mango to the metal bowl and whisk until thickened (about 10 minutes - thermometer, if you use one, should register 170°F).
- Remove the thickened puree from over the water.
- Whisk in the butter, one piece at a time, until the butter is melted and incorporated completely.
- Place the curd into a small bowl, cover with plastic wrap, pressing the wrap down onto the surface of the curd (this prevents a film from forming on the top of the curd).
- Cover and refrigerate.