Best Mango Lime Curd Recipes
MANGO-LIME CURD
This is a super-easy curd recipe that doesn't require straining, thermometers, boiling water, or anything else difficult. The food processor step and the low microwave settings do this for you! I use this as a filling in coconut-lime cupcakes with coconut-cream cheese frosting. Also fabulous by itself!
Provided by Laroo
Categories Desserts Fillings Fruit Fillings
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 4.4 g, Cholesterol 20.6 mg, Fat 2.3 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 31.6 mg, Sugar 4.2 g
MANGO TARTLETS WITH LIME CURD AND TROPICAL NUT CRUST
Categories Food Processor Dairy Egg Dessert Bake Lime Coconut Mango Macadamia Nut Pistachio Chill Simmer Candy Thermometer Bon Appétit
Yield Makes 8
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
- Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.
- Make lime curd:
- Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours. (Crusts and lime curd can be prepared 1 day ahead. Store crusts in airtight container at room temperature. Keep lime curd refrigerated.)
- Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in heavy small saucepan over low heat until melted. Brush over mango slices. Chill at least 3 hours and up to 1 day.
LIME CURD FOR MANGO TART
Use this recipe when making our Mango Tart. It makes enough to fill two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in butter one piece at a time, until fully incorporated. Stir in lime zest, if desired.
- If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.
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