“Don’t chase the quaffle if you see the snitch!”.
I know I have been MIA for a while – I think the longest since i have started blogging. Which is just in the vein of how haphazardly I live my life – online or off. A humungous thank you to all you lovely people who got in touch asking if all was well at my end ! I am touched . And grateful. Rest assured, all is definitely well !
So i crawled my way back to the blog , and right in time before the mangoes bid a final adieu this year. Two of the more popular recipes on my blog are the eggless lemon curd and the mango layer cake that is filled with a luscious mango curd. Ever since I shared that cake recipe, people have asked me an eggless version of the mango curd . So ta da!
People who are new to the world of fruit curds , let me tell you they are like the next best thing to Nutella . Or better yet? Why do I compare it to Nutella , because it can be slathered on , filled and licked off . And if you think something called a “fruit curd” should be healthy , I hate to disappoint you because it is loaded with butter and sugar ( and yolks or condensed milk depending on if you are going the eggy or egg free route!) . But its creamy and tangy and smooth and refreshing and vibrant . And if you are anything like me , just the colour will bring so much sunshine into your day , that you will want to have it with EVERYTHING !
I was not sure this recipe warranted a post of its own , because it is very much like the eggless lemon curd . Then I thought of posting mango curd tarts with a pate sable or delicious buttery pie crust. But I realised that the pie crust will need a post of its own for sure. That will be coming up soon but before that I urge you try this mango curd before the king of fruits have disappeared from the markets. Ofcourse , you can use tinned mango puree too. Since mangoes are of different varieties and sweetness ( I am partial to Alphonsos) , you will need to adjust the sugar accordingly. Also , I like to add lime juice because I like that little zing , again up to you !
So are you ready to whip up some drool worthy sunshine in a jar?
- 3/4 cup or about 180 ml mango puree
- 3-4 tablespoons lemon juice
- 100 grams or 1/2 cup granulated sugar
- 112 grams or 1/2 cup unsalted or salted butter
- 2 tablespoons corn flour
- 2 tablespoons water
- 120 ml or 1/2 cup condensed milk
- Dissolve the cornflour into the water and keep aside.
- In a thick bottomed saucepan , measure out the puree , lemon juice , sugar and butter.
- On medium heat , heat until the butter is melted and sugar is dissolved.
- Bring to a boil and then simmer for 3 -4 minutes.
- At this point , taste and add more lemon juice or sugar as needed.
- Mix in the dissolved corn flour and simmer for another 2-3 minutes.
- Strain through a fine meshed sieve into a bowl.
- Into this, stir the condensed milk until smooth and immediately cover the top with plastic wrap (the wrap should be touching the surface of the curd).
- Let come to room temperature and then chill for atleast 2 hours .
- The curd can be kept refrigerated for 7-10 days.
- You can skip the straining but it just keeps your curd smoother.
- Keep the condensed milk at room temperature . You 'll need about half of a small tin.
- The curd thickens on cooling.
- Placing the plastic wrap in contact with the surface of the curd prevents a film from forming on top
- This makes about 2 cups of curd.
You can use this ridiculously rich and buttery curd like you would use a jam or any other spread. On top of bread, in tarts , on pancakes . Dress up your cakes by filling it ( look at the passionfruit curd and white cake here ) . You can also flavour your buttercream with some curd like in my mango layer cake. If you still have some left (which i doubt you will!), jar it up and gift it to a friend – they’ ll thank you !