Mango-Lime Curd

Ingredients

• 1 ripe large mango, peeled, flesh cut away from pit
• ½ cup fresh lime juice
• ½ teaspoon kosher salt
• ¾ cup sugar, divided
• 1 vanilla bean, split lengthwise
• 3 large egg yolks
• 1 large egg
• ½ cup (1 stick) chilled unsalted butter, cut into pieces

Steps

1. Puree the mango smooth in a food processor and transfer to a medium saucepan. Whisk in lime juice, salt and ½ cup sugar, then scrape in the vanilla seeds and add the pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
2. Meanwhile, whisk the yolks, whole egg and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lighter in color, about 2 minutes.
3. Whisk constantly as you very gradually stream about half the hot mango mixture into the eggs, then gradually whisk it back into the saucepan. Cook over medium heat, whisking constantly, until thickened enough to leave a visible whisk trail, 5–7 minutes, without letting it boil. Take off the heat and whisk in butter a couple of pieces at a time, fully incorporating each addition before more.
4. Strain through a fine-mesh sieve into a large measuring glass bowl or nonreactive bowl. Cover with plastic wrap pressed directly on the curd's surface and chill until cold, at least 2 hours.
5. The curd can be prepared 5 days ahead and kept chilled.