Mango and Raspberry Curds

For filling cakes or spreading on toast or dipping cookies in or eating plain.

Each recipe makes at least 1.5 cups of curd, more than enough to fill a cake.

Mango Curd:

Ingredients
2 champagne mangos (the smaller yellow ones) peeled and pitted to yield approx 13 oz fruit
1/3 cup sugar
1 lime juiced (just shy of 1/4 cup)
pinch of salt
1 whole egg
2 egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into smallish pieces

Directions
1. With a food-processor, blender, or stick blender (my preference), puree the mangos with the sugar, lime juice, and salt. (If you only find larger, red/green mangos, you may want to press the puree through a sieve at this point and discard the solids.)
2. Add the whole egg and yolks and blend until uniform.
3. Transfer this mixture to a small-medium bowl that will sit steadily on top of a saucepan.  Fill the saucepan with a few inches of water and bring to a simmer.  Place the bowl on top of the saucepan.
4. Whisk the puree until it's thick and an instant read thermometer measures ~170 deg.  Then remove from heat (and take the bowl off the saucepan, being careful of the hot steam) and whisk in the butter one piece at a time.
5. Cover and refrigerate at least 3 hours until set.

Raspberry Curd:

Ingredients

1 heaping cup of raspberries (defrosted if frozen)

1/3 cup sugar

1 lemon, juiced (just shy of 1/4 cup)

pinch of salt

1 whole egg

2 egg yolks

1/4 cup (1/2 stick) unsalted butter, cut into smallish pieces

Directions

1. With a food-processor, blender, or stick blender (my preference), puree the raspberry juice/puree with the sugar, lemon juice, and salt.

2. Add the whole egg and yolks and blend until uniform.

3. Transfer this mixture to a small-medium bowl that will sit steadily on top of a saucepan.  Fill the saucepan with a few inches of water and bring to a simmer.  Place the bowl on top of the saucepan.

4. Whisk the puree until it's thick and an instant read thermometer measures ~170 deg.  Then remove from heat (and take the bowl off the saucepan, being careful of the hot steam) and whisk in the butter one piece at a time.

5. Cover and refrigerate at least 3 hours until set.