Tropical Bruschetta and Mango Curd
Servings 12 servings
Ingredients
For Mango Curd:
- 1 ripe mango peeled and diced
- 5 egg yolks at room temperature
- Zest of 1 orange
- 1/4 c. orange juice
- ½ c. sugar
- pinch of salt
- 4 tbsp. unsalted butter softened
- For Tropical Bruschetta:
- 1 medium loaf sliced French bread
- 2 tbsp. butter melted
- 2 tbsp. sugar
- 2 c. mixed tropical fruit diced - I used strawberries, pineapple, and kiwi
- 1 tbsp. lemon juice
- 2 tbsp. sugar
- 1/2 c. shredded coconut toasted
- 1/3 c. chopped macadamia nuts
Instructions
For Mango Curd:
- Puree the mango in a food processor until as smooth as possible.
- In a medium bowl, whisk together the mango, egg yolks, orange zest, orange juice, sugar, and salt. Transfer to a medium saucepan.
- Cook the mixture over low-medium heat until it is thick enough to coat the back of a spoon, 5 to 7 minutes.
- Remove from heat and add the butter. Mix until smooth.
- Transfer the curd to a small bowl and cover with plastic wrap.
- Refrigerate until chilled, about 30 minutes.
For Tropical Bruschetta:
- Spread the sliced bread in a single layer on a large baking sheet.
- Brush each slice lightly with melted butter.
- Sprinkle lightly with sugar.
- Broil on high for 1-2 minutes, or until golden brown, watching very closely so it doesn't burn!
- In a medium bowl, combine mixed tropical fruit, lemon juice, and 2 tbsp. sugar, tossing to coat.
To assemble bruschetta:
- Spread each slice of bread with 1-2 tbsp. mango curd.
- Top each with a spoonful of fruit, and a sprinkling of toasted coconut and macadamia nuts. Serve immediately! DEVOUR!