– 300g Fresh Mango, cubed – 30ml lime juice – 60g granulated sugar (may need to add more depending on the sweetness of the mangos) – zest of one lime – 6 egg yolks – pinch of salt – 1/2cup (one stick) unsalted butter (cold, cubed)
1. Puree mango and lime juice in a blender or food processor until smooth. Strain the mango puree. 2. Add lime zest to granulated sugar and rub the zest into the sugar with your fingers to coat the sugar 3. In a saucepan, add the egg yolks, sugar and salt, whisk until egg yolk turn slightly pale. 4. Add mango puree, whisk to combine. 5. Cook under low heat until the mixture thickens, stirring often to prevent the mixture from burning. Should reach about 140°F. 6. Remove from heat, add cold butter and whisk to incorporate the butter into the mango curd. 7. Strain the mango curd. 8. Pour mango curd to a clean airtight container and refrigerate overnight.
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I used this recipe as my base for the cake layers: https://preppykitchen.com/1448-2/
The mango filling:
– 300g Fresh Mango, cubed
– 30ml lime juice
– 60g granulated sugar (may need to add more depending on the sweetness of the mangos)
– zest of one lime
– 6 egg yolks
– pinch of salt
– 1/2cup (one stick) unsalted butter (cold, cubed)
1. Puree mango and lime juice in a blender or food processor until smooth. Strain the mango puree.
2. Add lime zest to granulated sugar and rub the zest into the sugar with your fingers to coat the sugar
3. In a saucepan, add the egg yolks, sugar and salt, whisk until egg yolk turn slightly pale.
4. Add mango puree, whisk to combine.
5. Cook under low heat until the mixture thickens, stirring often to prevent the mixture from burning. Should reach about 140°F.
6. Remove from heat, add cold butter and whisk to incorporate the butter into the mango curd.
7. Strain the mango curd.
8. Pour mango curd to a clean airtight container and refrigerate overnight.