It’s time to bid a good bye to the king of fruits, Mango ! Sharing a super easy Mango Curd Recipe which can be stored for a week .
All you need is Mango , Sprig Natural Bourbon Vanilla Extract and a few easily available ingredients.
This Natural Bourbon Vanilla from Sprig effortlessly delights the senses !
A few drops create the magic .Crafted with the best Madagascar Vanilla beans , this is truly a gem ! An essence that can create fascinating stories on your plate !
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When I hear music, 🎶 I fear no danger. I am invulnerable. I see no foe. I am related to the earliest times, and to the latest.” ~Henry . . . #WorldMusicDay #FathersDay #Celebration #feedfeed #food52 t#art #color #bestoftheDay #instadaily #video #picoftheday #june #bloggers #foodphotography #shotoniphone #stopmotion #art #happy #beauty #loveyourself #love #happiness
Add to a glass of Smoothie, spread on your Pancakes or make a Vanilla Mango Cake ! Life is simple when you have Mango Curd available in the kitchen .
Easy Mango Curd Recipe
I have used one cup Mango Pulp to make Mango Curd . That was enough to frost a 7 inch cake . Step by Step with pics
If you making Mango pulp at home , cut Mangoes and discard the seeds. Now peel the skin and take the flesh in a bowl. You can give it a mix using hand blender or grinder .
Add lemon juice and lemon zest to it . Mix it once.
Add coconut sugar , Corn flour ,butter and start cooking at low flame.
Once the butter and Sugar melts , add egg yolks, Sprig Natural Bourbon Vanilla and keep stirring it at low flame. Cook for 1-2 minutes until it thickens.
Cool it and transfer to a sterilised jar . You can store for a week in the refrigerator .
I used it as a frosting to make a layer cake. I prepared a Bourbon Vanilla Cake and sliced horizontally into two parts .
Filled the layer generously with creamy Mango Curd . In just 10 minutes a gorgeous Mango Cake was ready for Father’s Day Celebration!
How was your Father’s Day celebration? Do share with me . You can follow me on Instagram to get more updates on Food & Travel stories .
|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 1 Cup Mango Pulp
- 2 tbsp corn starch
- 1/4 cup Sprig Coconut Sugar Or Honey
- 1 tsp Sprig Natural Bourbon Vanilla Extract
- 50 gm butter
- 4 Egg yolks
- Take mango pulp in a bowl. Add lemon juice and lemon zest to it.
- Add corn flour, sugar and mix once.
- Add butter and start cooking at low flame.Keep stirring gently .
- Once the butter melts, add egg yolks, sprig vanilla extract and cook for 2-3 minutes at low flame.
- Stop cooking when it gets quite thick .It will coat the back of the spatula. A spread consistency. Cool it and transfer to a sterilised jar . You can store for a week in refrigerator .