2 mangoes, peeled and chopped
2/3 cup caster sugar
2 tablespoons lime juice
4 egg yolks
100g unsalted butter, cubed
- Place the mango in a food processor with the sugar and lime juice and puree until smooth.
- Add the egg yolks and process for an additional 30 seconds. Strain through a sieve to remove any fibre.
- 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.