“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?

Eggless mango curd

Smooth , vibrant , lip smacking eggless mango curd

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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 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 !

PS, for other mango recipes – check out the egg free mango layer cake , mango marbled loaf or a simple eggless ( vegan) mango cake .