Eggless Mango Curd

I think the first time I even heard the word 'Curd' which didn't mean yogurt was when I read or saw key lime curd pie. If I remember correctly, it was Paula Deen's show. I never tried it because of cooking the egg. I am not great when using eggs other than in baking. But, having people who love mango, I thought I would try mango curd and make it eggless. Am I glad I tried it? My little girl ate few TBSP of it as is and wanted more.

You can add flavoring like vanilla or almond extract or even cardamom powder. I didn't add any since I still haven't decided where I am using it in. Maybe a tart or a filling for a cake? You will know soon.

One year back -  Bread Baking Basics, Hawaiian Cobbler, Pineapple Gojju
Ingredients:
Sweetened condensed mango pulp - 1 1/4 cups
Sugar - 1/4 cup (optional - if required)
Butter - 4 TBSP
Lime juice - from 1 or about 2 TBSP
Corn Starch - 4 TBSP
Water - 4 TBSP

Method:
Take the sweetened, condensed mango pulp in a thick bottomed sauce pan. Add lime juice to it. In a bowl, whisk together the corn starch and water till no lumps remain. Add this to the sauce pan and turn on the heat. Keep stirring to prevent lumps from forming. Curd is almost done when it gets thick and creamy. If you have the thermometer, you can check it and it should read 165 F - 170 F. Another way to test it is by tasting it. You shouldn't get any raw taste of corn starch. If you feel you need more sweetness, add sugar. Turn the heat to the lowest and add butter 1 TBSP at a time and keep stirring. When all the butter has melted, turn off the heat. Pour into the dry and clean container and place a plastic wrap right on the surface to prevent skin from forming. Refrigerate for at least 2 hours or till set. Use within 5 days. This is great as a filling for the cake, great on a piece of toast too.

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