This curd recipe is quite simple and doesn’t call for straining, thermometers, boiling water, or anything else challenging. You may do this with the help of the food processor step and the low microwave settings! I fill coconut-lime cupcakes with this and top them with coconut-cream cheese icing. Also fantastic on its own!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 2 cups |
Ingredients
- 2 cups mango chunks
- 3 tablespoons lime juice
- 1 tablespoon lime zest
- 2 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ cup butter, melted
- ½ cup white sugar
Instructions
- Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
- Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
- Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.