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Mango Curd

kept bytihleigh
recipe bySmitten Kitchen
Notes: 

Adapted from Bon Appetit, June 1998

Makes 1 to 1.5 cups

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Ingredients: 

1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/2 cup sugar (might reduce this to 1/3 cup next time, to keep the curd more tart)
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces


 

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