Mango Curd

Ingredients:

• 1 cup defrosted mango pulp
• 1/3 cup sugar
• 3 tbsp lemon juice (from 1-2 lemons)
• 4 tsp cornstarch
• A pinch of salt
• 3 large egg yolks
• 3 tablespoons cold butter, cut into small pieces

Preparation:

1. In a medium saucepan, combine the mango pulp, sugar, lemon juice, cornstarch, and salt. Stir in the egg yolks.
2. Cook the mixture over medium heat, whisking constantly, until it thickens like pudding, 5-7 minutes. Remove from heat and whisk in the butter, a few pieces at a time, until smooth.
3. Strain the cream through a fine-mesh sieve into a small bowl, pushing it through with a silicone spatula. Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until the curd is completely set, at least 4 hours. Store for up to 5 days.
   
   You can choose any fruit and make this spread.