Mango Curd recipe: Adapted from Smitten Kitchen
  1. 1/4 cup unsalted butter, cut into small pieces ( I used Amul)
  2. Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer.
  3. I did not sieve the curd. You can do that if you have too many strands in the mangoes.
  4. Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 75 deg C, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
  5. Meringues nests recipe
  6. 4 egg whites
  7. xbe cup caster sugar
  8. Pinch of Cream of tartar (or use few drops of lemon juice and few salt crystals)
  9. Line two baking sheets with parchment paper.
  10. Preheat the oven to 200 deg C.(if using an OTG heat only the lower element )
  11. Place the egg whites in the bowl of the stand mixer with the whisk attachment.
  12. Add cream of tartar and whisk on medium until frothy.
  13. Whisk on high till soft peaks form.
  14. With the mixer on medium speed, add caster sugar, 1 tbsp at a time and whisk till stiff peaks form
  15. In a piping bag with a star nozzle, fill the stiff egg whites.
  16. Pipe ~ 3u201d circles, 1-2 u201capart from each other on the lined baking sheet.
  17. Pipe two circles atop one another around the edge, to form a nest.
  18. Bake the meringue nests till crisp on the outside but not browned (took about 40-45 minutes for me)
  19. Switch off the oven and keep the meringues in the oven until completely cool
  20. Fill each meringue nest with Mango curd and top with fruits of choice.I have topped them with Pomegranate seeds , kiwi and mango cubes.
Recipe Notes