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100 SWEET SAUCES, JELLIES AND MORE
SWEET SAUCES, JELLIES AND MORE 101
Note: Mango curd makes a great filling for cakes, pies
or cookies. For a different flavor, try raspberries or
peaches instead of the mango, and lemon juice instead
of lime juice.
MANGO
CURD
1 ripe mango, peeled, pitted and quartered
2 egg yolks
1 egg
1
3 cup sugar
3 tablespoons fresh lime juice
Pinch salt
3 tablespoons butter, cubed
1 Assemble KitchenAid
®
Slow Juicer with fine pulp
screen. Juice mango. Measure
1
2 cup juice.
2 Whisk egg yolks, egg and sugar in top of double boiler
until light and frothy. Whisk in mango juice, lime juice,
and salt. Cook over simmering water 12 to 15 minutes
or until mixture thickens enough to coat back of spoon
(about 170°F), whisking occasionally.
3 Remove top of double boiler from simmering water.
Gradually whisk in butter until well blended. Press
mixture through fine-mesh sieve into bowl. Press
plastic wrap onto surface of curd; refrigerate 1 to
2 hours or until set. Store in airtight jar or container in
refrigerator up to 2 weeks.
Makes 1 cup curd
52


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