2 mangoes, peeled and chopped 2/3 cup caster sugar 2 tablespoons lime juice 4 egg yolks 100g unsalted butter, cubed


  1. Place the mango in a food processor with the sugar and lime juice and puree until smooth.
  2. Add the egg yolks and process for an additional 30 seconds. Strain through a sieve to remove any fibre.
  3. Place the mixture in a heatproof bowl over a pan of simmering water, being careful the bowl does not touch the water.
Whisk for 5-10 minutes or until thickened. Remove from the heat and gradually whisk in the butter a little at a time.  Allow to cool then transfer to jars. Serve with scones, or as a filling for tarts and cakes.
  • Makes
    2 c
  • Prep
  • Cook