This mango kurd can be cooked all year round, using frozen fruits. A little lemon juice and a pinch of salt balance his taste. And the Kurd is thickened with butter and corn starch, which gives it a delicate texture. Everything the ingredients are boiled until thickened, and then the cream is filtered through fine sieve, which makes it very silky and smooth. Mango Kurds can be stored in the refrigerator for 5 days and spread on cookies, pancakes or use as a filling in baking. Share with друзьями: 
Time: 20 мин.Difficulty: easy Quantity: 1.5 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. defrosted mango pulp
- 1/3 Art. Sahara
- 3 tbsp. l lemon juice (from 1-2 lemons)
- 4 tsp corn starch
- A pinch of salt
- 3 large egg yolks
- 3 tbsp. l chopped butter pieces
Recipes with similar ingredients: mango, sugar, lemon juice, starch, eggs, butter
Recipe preparation:
- Combine the mango pulp, sugar, in a medium-sized saucepan, lemon juice, corn starch and salt. Stir in the eggs the yolks.
- Boil the mixture over medium heat, constantly whisking until it will become as thick as pudding in 5-7 minutes. Remove from heat and stir in a few slices of butter until smooth masses.
- Strain the cream through a fine sieve into a small bowl, pushing her silicone spatula. Put the cling film directly on top cream surface to prevent crusting. Put in the refrigerator so that the Kurd completely freezes, at least 4 hours. You can store up to 5 days. You can choose any fruit and prepare such a spread.
