California Butter Mango Curd by Arnie Sarkar

INGREDIENTS:

– 1/3 cup honey– 2 tablespoons cornstarch– 1 and 1/2 cup pureed fresh mango (about 2 mangos)– 1/3 cup Real California unsalted butter, cut into small pieces– Juice and zest of 1 lemon– 5 large egg yolks

DIRECTIONS:

Prep time: 15 minutes

Cook time: 20 minutes

In a small bowl, use a fork or small whisk to combine honey and cornstarch. Set aside.

In a small saucepan, combine mango, butter, and lemon juice and zest. Add honey mixture and bring to a boil over medium heat, stirring almost constantly, until mixture comes to a boil and butter melts. Reduce to a simmer and whisk in egg yolks. Cook, stirring and scraping the sides and bottom of the pan constantly, until thickened, about 2 minutes.

Remove from the heat and let to cool to room temperature. Transfer to a bowl or jar and refrigerate until cool before serving, 2 to 3 hours. Makes about 1 1/2 cups.

Inspired by twocupsflour.com

By Arnie Sarkar, California.