How to make Mango Curd
Вставка
- Опубліковано 4 гру 2020
- Making Mango Curd with a hint of lime from start to finish. This tropical curd goes well spread on some toast, scones, crumpets, english muffins, pancakes, waffles and the list is endless. Smooth, creamy and shiny with that freshness aroma of Mango. This is worth trying out!
#mango
#curd
Recipe Breakdown
150g Fresh Ripe Mango (I mean, make sure it is ripe)
1 Lime Juice and Zest
260g Egg Yolks
290g Caster Sugar
110g Butter
3g Pectin Powder
*** Cook until minimum 85c
*** Chill for 8 hours or best overnight
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Link for Pectin Powder
www.amazon.co.uk/Special-Ingr...
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Music Credit
Music: Corporate Motivational by Audiosome
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This deserves more attention, it's brilliant!
glad to hear you talking again!
This channel is a gem, how are you not viral??
Thank you for your support!!
Awesome curd, will definitely give this one a try 😍. Very well done 👍
Hey buddy, I am glad to see that you are back again with videos and releasing great content! 👍👍👍
Thumbs up
Very nice thanks for sharing friend 👍
My pleasure. I am glad you enjoyed the video.
One million likes 👍🌷🌷🌷
👍It looks delicious! Watching this video made my mouth water! 🤤 Just wonder and need an idea for approximately how many egg yolks were used, and if I may skip the pectin. Also, does the curd freeze well? Thank you for sharing!
If I remember I needed about 13 eggs for this project. All really depends on the size of your eggs. I saved the whites for something else. I made several egg white omelettes, so I was eating healthy for that week. You can skip the pectin and use either gelatine or corn flour, however when using corn flour do not freeze otherwise when defrosting it could split of separate. This curd freezes well with pectin, just as long as you defrost it over night in the fridge slowly.
@@AveryRaassen Thank you!
Love your video, looks very delicious, and mouth watering😋 Thanks for sharing your recipe, new friend joining, Sending full support, hope to see you back, stay connected👍
Thank you so much 😊
Nice videos whats the shelf life in your opinion?
It has a maximum shelf life of 7 days. Or you can keep it in the freezer for up to 3 months. Just defrost it in the fridge overnight.
Can you suggest an alternative to the pectin powder? Thanks.
You could use a starch based thickener like Corn Flour, Potato Flour or Rice Flour. I am only using pectin since the Flavour was fruit based (Mango). You only need enough starch for the water/ liquid in the fruit to hold it's shape. If you do use Corn Starch, then essentially what you are making is type of Mango Pastry Cream. I hope that helps.
@@AveryRaassen
Very helpful, thank you.
Can i use this as a filling for a donut?
100% go for it!!! In fact, that is a great idea
Can i use lemon instead of lime?
Absolutely you can.
Hi can I use store bought mango pulp instead of the real mango?
Of course you can. If the mango in the shop is not ripe and you want a more controlled mango flavoured, you can buy the pulp.
Thank you. I tried your passion fruit curd it was amazing
So glad you liked it