½ cup (105 g) sugar

2 tbsp cornstarch

2 eggs

2 egg yolks

½ cup (125 ml) mango purée

¼ cup (60 ml) lemon juice

6 tbsp (90 g) unsalted butter, at room temperature

In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs, egg yolks, mango purée and lemon juice and whisk until smooth.

Over medium heat, bring to a boil, whisking constantly, taking care to scrape the sides and bottom of the pan. Strain if desired. Add the butter and stir until smooth.

Transfer to a bowl and cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for 4 hours or until completely chilled.

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