Our ‘Mango Summer’ and Mango Curd topped Meringue nests

While you get over your shock of seeing 2 posts on consecutive days here, let me crib a bit more about the heat. It is so..so hot here- No respite whatsoever 🙁

The better part though, of the hot Indian summer is the gorgeous bounty of fruits that it offers. The little Diva in our house goes on an ‘all Mango’ Diet and hence we call it our ‘Mango Summer’. Unlike the other fruits, Mangoes don’t need any disguise for her. Wash-peel-eat  Mangoes is her ritual for the summer. The peels and pit are not spared either-every last bit of goodness is sucked & licked before getting discarded.

Aamras shows up regularly on the menu and everything from Sheera to Cakes is flavoured with mangoes!We even made Mango Agua Fresca!

Few summers ago, I discovered this gorgeousness called Mango Curd, the tropical cousin of Lemon curd. It is an integral part of our Mango Summer now. ‘We’ use it to Spread, fill, top breads, Rotis, Cakes, Tarts or just lick it from a spoon!

I like to use Alphonso mangoes for the Mango Curd, but I have made it with other varieties too. I looooovvvve Alphonso mangoes and I used them to make Mango Curd . You can use any variety you like.

I use this recipe from Smitten Kitchen to make the Mango curd.

If you are in Nasik, there is an organic Farmers market on Kute Marg, behind Sopan hospital. You can buy your box of plump, juicy, organic, naturally ripened mangoes from there.

The egg whites left over from making the mango curd were baked into these airy, crisp meringue nests. A few specs of egg yolk managed to escape into the whites, but the Kitchen Aid whipped them to stiff peaks 🙂

Meringue nests topped with Mango curd and ruby red pomegranate seeds-we have a sweet, spectacular looking dessert!

The mango curd, if you can save it,can be stored refrigerated for about a week and the meringues can be baked in advance too.

 Mango Curd recipe:

Adapted from Smitten Kitchen

 Mango Curd recipe: Adapted from Smitten Kitchen

Print Recipe

Servings

10-12 nests

Servings 10-12 nests

Mango Curd recipe: Adapted from Smitten Kitchen Print Recipe Servings 10-12 nests Servings 10-12 nests

Ingredients

• ~ 400 gms mangoes ripe , peeled, pitted, cut into 1/2-inch pieces
• 1/3 cup sugar
• 3 tablespoons lime juice fresh
• 4 egg yolks

Servings: nests

Instructions

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