Mango Lime Curd
Makes about 1 ½ cups
2 cups diced ripe mango
¼ cup sugar
1 tablespoon freshly squeezed lime juice
Pinch kosher salt
2 large eggs
2 large egg yolks
4 tablespoons (½ stick) unsalted butter, cubed
½ teaspoon finely grated lime zest
1. In a food processor, puree the mango until smooth; strain through a fine mesh sieve into a bowl (you should have about 1 cup puree). Stir in the sugar, lime juice, and salt.
2. In a separate bowl, beat together the eggs and yolks. Stir the egg mixture into the mango puree. Stir in the butter.
3. Scrape mixture into a medium, heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until the butter melts and the curd thickens, 10 to 15 minutes. Do not let it come to a boil.
4. Strain curd through a fine-mesh sieve into a bowl. Stir in lime zest. Press plastic wrap directly onto surface of curd; chill until firm.