Mango Curd

Mango Curd (Liquid Eggs)

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Yield: 1000g batch = 880g, ~20, 2-oz. servings


FORMULA

Ingredients Percent (%) Grams Volume
Sugar, granulated, white 22.60 226.00 1 cup
Water 18.50 185.00 6.5 fl. oz.
Lemon juice concentrate 1.50 15.00 0.5 fl. oz.
Salt, kosher, fine 0.15 1.50 1/4 tsp.
Whole eggs, liquid 23.50 235.00 8 fl. oz.
Egg yolks, liquid, sugared 1.75 17.50 0.5 fl. oz.
Butter, 1/2-inch cubes 7.00 70.00 5 tbsp.
Mango puree 25.00 250.00 1 cup
Total 100.00 1000.00

 Method of Production:

  1. Prepare a bain-marie water bath: Fill a medium saucepan 1/4 full of water and heat over medium heat.
  2. Combine whole eggs with sugared yolk and set aside.
  3. Whisk together sugar, water, salt and lemon juice concentrate in a metal bowl. Place over the saucepan containing heated water bath and stir often with whisk until the mixture reaches 170° F.
  4. Temper whole eggs and yolks by slowly pouring hot sugar lemon juice mixture into the egg yolk and liquid whole egg while stirring. Once all sugar lemon juice mixture is incorporated add back to metal bowl and cook over water bath until the curd thickens and comes to a simmer (170° F), stirring with rubber spatula.
  5. Remove from the heat, add cold cubed butter, stir to melt. Add mango puree and stir to combine.
  6. Strain cooked curd through fine mesh strainer to ensure smooth consistency and cool completely.
  7. Store cooled curd frozen in seal bags until ready for use.

Thawing Instructions: Thaw in refrigerator 1-2 hours or 30 minutes at room temperature.


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