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Picture of Project Wedding Cake: Mango Curd
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1206 kcal 60 %
  • Fat 65 g 100 %
  • Saturated 35 g 177 %
  • Carbs 152 g 51 %
  • Fiber 5 g 20 %
  • Protein 14 g 28 %
  • Cholesterol 856 mg 285 %
  • Sodium 191 mg 8 %
  • Calcium 142 mg 14 %
  • Magnesium 38 mg 9 %
  • Potassium 651 mg 14 %
  • Iron 2 mg 14 %
  • Zinc 2 mg 18 %
  • Phosphorus 328 mg 47 %
  • Vitamin A 811 µg 90 %
  • Vitamin C 124 mg 138 %
  • Thiamin (B1) 0 mg 18 %
  • Riboflavin (B2) 1 mg 40 %
  • Niacin (B3) 2 mg 13 %
  • Vitamin B6 1 mg 47 %
  • Folate equivalent (total) 235 µg 59 %
  • Vitamin B12 1 µg 59 %
  • Vitamin D 4 µg 24 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 17 µg 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Project Wedding Cake: Mango Curd

Ingredients

  • 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
  • 1/2 cup sugar (might reduce this to 1/3 cup next time, to keep the curd more tart)
  • 3 tablespoons fresh lime juice
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces

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