So I must confess an undying love....to lemon curd. Don't ask me why but this heavily substance can melt the thickest patch of ice on my cold heart, brighten the rainiest of days, make Clive Owen just a little bit hotter. You get the picture.
I must also mention that I am also quite fond of mangoes. (Ps. I just tried to add a skit of David Duchovny on SNL declaring his undying love for Mango, but alas I could not. SNL and Hulu are trying to make this job hard for me I swear)Anyway....This leads me to todays recipe: Champagne Mango Curd
I went to Guido's the other day and on sale where these beautiful looking Champagne Mangoes. The first week they were 4 for whatever, and my dad got some. Well when we got home I stole one. Now despite my excitement over this little fruit, it sat for a day or two and got too ripe. So instead of wasting my now mushy little friend I decided to search the internets and find a recipe for mango curd.
The recipe is as follows:
Combine in a blender:
1 mango (de-pitted and cubed)
1/2 cup sugar
pinch of salt
juice of one lime
Puree this until smooth then add
4 egg yolks.
Puree again for under a minute until combined. Also, take out a half a stick of unsalted butter and cut it into cubes (about 8) and let sit out to soften
Strain this into a glass, or metal bowl, pushing on any solids to get out all of the juice. Place the bowl over a pot of simmering water (make sure the bottom of the bowl hovers above the water) and whisk continually until the curd thickens (about 10 minutes).
Note: it is advisable to set a timer for ten minutes as constant whisking as one does when making custard has a magical ability to slow time t o a crawl and make a single minute feel like a full ten.
Once it is thickened, take it off the simmering water and whisk in, once piece at a time, the cubes of butter. Refrigerate.
Note: you should probably put either wax paper or saran wrap right on the surface to the curd to keep it from forming a skin (cause that shits gross)
It is amazing! I should also mention that the finals I finished two weeks ago apparently turned my immune system into something that is as tragic as Sarah Palin's presidential aspirations. I so far have caught a cold, and twice been afflicted with some kind of allergic reaction that makes my lips puffy. Ok puffier then usual. Case in point, I went to visit my friend for breakfast one morning when this was especially bad, after having taken an antihistamine. Well I started to describe how my lip had puffed up and was swollen and she commented..."yeah I can see that". I then had to explain that the swelling had gone down and my lips actually always are this big.
Well this lip hotmess did not stop me from enjoying my mango pit even though the acidity felt like it was burning my face. This I think is the best part of the mango. After the rather tedious process of removing the flesh from the pit, eating all the remaining meat off of the pit, fibers getting stuck in your teeth, mango juice dripping down your arms, is very primal and satisfying. If you haven't tried it, take a few moments next time. You'll thank me.
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