Eggless mango curd
Smooth , vibrant , lip smacking eggless mango curd
Ingredients
- 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
Instructions
- 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 .
Notes
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 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.