two colors of fat-soluble dye of your choice 1/8 tsp ground coriander. 2 cups Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Change ), You are commenting using your Twitter account. Sorry, your blog cannot share posts by email. If you want to thicken it further, add a little cornstarch to just enough cold water to absorb it, then stir that into the mango curd and heat it gently until it thickens further. All in all, it was a successful project. oops I need to remove that – SIlk is enough for a whole other post, and I rather not make this one too convoluted. It's fast to make and absolutely delicious. I hope you enjoy your cake! that’s the spirit! Cut butter into five or six pieces. I got my first batch of the mangoes and I used it to fill the cups. As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. You can make the ganache in advance and warm gently to use. Very nice Gayatri. Would there be a way to thicken it a bit if necessary? Notify me of follow-up comments by email. Once the ganache cools to about 95F add the butter and the coriander. 10 minutes 3 T lime juice Repeat with remaining pieces. Ensure it’s as close to a liquid as possible. And it’s much simpler and one less piece of equipment to worry about. Especially if you use fresh mango, make sure you strain the puree into a heavy pot to remove any fibers. Edible Chocolate Cups with Mango and Chocolate Ganache Filling ","position":3,"name":"Add sugar, lime juice, and egg yolks to...","url":"https:\/\/\/easy-mango-filling-recipe\/#mv_create_53_3"},{"@type":"HowToStep","text":"Whisk for 7-10 minutes until mixture thickens to the point that it leaves \"streaks\" from the whisk. Prep Time: This simple mango curd is perfect as a mango filling for cake, over pancakes, as a fruit dip, or with ice cream. I made some spider webs, because…. These look amazing. Change ), You are commenting using your Facebook account. Lol! Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74. ( Log Out /  This site uses Akismet to reduce spam. Leave me a comment to let me know what you think about it, too! 7 g butter,  soft   ⅛ ounce You can do this with a double boiler, but I’ve found using a cast iron pot and whisking works just as well. The shells will contract and be ready to un-mold then. Let sit for 2 minutes undisturbed, then stir slowly to incorporate. There is no recipe involved in this. So I kept cleaning it all with cotton balls (it was nightmarish) and trying again, and again. ELEVEN YEARS AGO: Got Spinach? It’s been a long time since I tried my luck with bonbons. It’s useful for so many purposes. Michelle writes about food and travel. Learn how your comment data is processed. It's fast to make and absolutely delicious. I painted the edges of the petals with black, gold, and copper pearl dust dissolved in vodka. In some shells I used an air-sprayer with black dye, but I thought those turned out a bit too dark. Now, gently roll the bag on a surface, back and forth, back and forth, so that the cocoa butter cools and tempers. I'll be honest, I prefer the frozen mango chunks. Balloon Whisk I'll be honest, I prefer the frozen mango chunks. I hope you enjoyed my third adventure int the world of chocolate bonbons. Blender The kitchen looked like the aftermath of a paintball fight, and I was that player who was killed 9 times, but it was all worth it! Cuisine: I put this together with all the ingredients from my pantry. It is a sous-vide cocoa butter preparation for tempering chocolate – I use it when I need to make a very small batch of tempered chocolate, not for the regular shells, Take a look at this youtube – he explains it very well – it worked for me on my first attempt – After one hour at room temperature, you can flip the mold and fill the cavities with your prepared ganache (make sure it is not over 88F so that your shells won’t be melted and lose temper). I know I could be healthy and make an egg white omelette or create some sous vide egg bites, but I know me. 4. Change ). ","image":["https:\/\/\/wp-content\/uploads\/2018\/10\/Spoon-of-mango-curd-480x480.jpg","https:\/\/\/wp-content\/uploads\/2018\/10\/Spoon-of-mango-curd-480x360.jpg","https:\/\/\/wp-content\/uploads\/2018\/10\/Spoon-of-mango-curd-480x270.jpg","https:\/\/\/wp-content\/uploads\/2018\/10\/Spoon-of-mango-curd.jpg"],"recipeCategory":"dessert","recipeCuisine":"American","prepTime":"PT10M","cookTime":"PT10M","performTime":"PT10M","totalTime":"PT20M","recipeIngredient":["2 c frozen mango chunks","1\/3 c sugar","3 T lime juice","4 egg yolks","4 T butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Thaw mango overnight in fridge or defrost mango in microwave, as needed.