1 large ripe mango (about 1 cup of flesh)
1/4 cup sugar
3 Tbsp. fresh lime juice
4 egg yolks
4 Tbsp. unsalted butter, diced
1 – 14 oz. can full fat coconut milk (chilled) OR 1/2 cup whipping cream.
2- 3 Tbsp. sugar
Peel and cut mango into small chunks. Combine mango with lime juice and sugar and puree. Strain mixture and combine in a heat safe bowl with the egg yolks.
Bring a small pot of water to a simmer and place the bowl of mango and egg yolks on top. Stir until the mixture thickens – about 4 – 5 minutes. Remove from the heat and stir in the butter a bit at a time. Cover and refrigerate until cold.
Open the chilled can of coconut milk. Remove the solidified coconut cream, leaving the thin, watery juice behind (save to use in smoothies or just to drink!).
Place the cream in the bowl of a mixer and mix on medium speed. Slowly sprinkle in 2 Tbsp. sugar. Increase the speed to high and continue to whip until the cream is fluffy. Taste and add more sugar if desired.
Remove the mango curd from the refrigerator and measure out about a cup and fold in about 1/2 cup of the coconut cream. Taste, adding more coconut cream if desired. (I like about 1/3 coconut cream to 2/3 mango curd but it really is up to you!).
Spoon into small bowls or glasses and chill. Can be made 2 days ahead. Keep refrigerated.