8tbspunsalted butter cut into TBSP, room temperature
Set up a double boiler by boiling 1-2 inches of water in a pot. Find a a stainless steel or shatterproof glass bowl that will fit snugly over the opening of the pot. Once water is boiling, reduce to a simmer and place the bowl on top.
In the bowl, whisk together egg yolks and granulated sugar. Add mango puree, lime juice, and salt and whisk until well combined.
Whisk continuously until the mixture thickens. It will go from foamy to resembling a hollandaise sauce. The mixture is ready to remove from heat once it reaches 175-180*F, or when you can coat the back of a spoon and run your finger through the coating with a clear line.
Remove the bowl from heat. Whisk in one TBSP of butter at a time, adding the next TBSP once each is fully incorporated. The heat from the curd should melt the butter quickly, but if you are left with solid pieces you can return the bowl back to your double boiler.
Pour the curd your storage container. Place plastic wrap directly on top of the curd so that it is not exposed to air and a skin does not form. Let the mixture cool completely before removing the plastic wrap and sealing your container.
The curd can be kept in the refrigerator for up to 2 weeks or up to 6 months in the freezer.
I use lime curd instead of lemon for 2 reasons:
Lime has a much lower pH than lemon and provides greater stability for your curd
I *think* the flavor the lime complements the mango better
If you prefer a thicker curd or are using this for a tart you can incorporate a gelatine packet or add an additional egg yolk