Comments on: project wedding cake: mango curd

By: Rissa

Rissa — Mon, 06 Feb 2012 03:43:42 +0000

Hi Deb, what can I use as lime substitute? Lime is not so frequent here in the Philippines. I can only think of lemon and calamansi. Please advise. Thanks so much!

By: M A

M A — Fri, 20 Jan 2012 04:58:57 +0000

I hope this might be helpful for anyone who’s looking for dairy-free mango curd – I subbed earth balance coconut spread for the butter, and skipped the pinch of salt, and, well, beyond deliciousness. Tropical and perfect.

By: Marie

Marie — Tue, 06 Dec 2011 21:44:49 +0000

The Mango curd looks yummy. Have been baking your Lemon Layer Cake for so many times now and it goes so quick every time. Will try using this Mango Curd for my son’s birthday next weekend. I know it will go as quick as the Lemon Cake. Thanks for the recipe

By: deb

deb — Thu, 21 Jul 2011 18:13:23 +0000

Laura — It might work with strawberries, but I haven’t tried it so cannot say for sure or offer adjustments. It’s definitely worth it to make a tiny batch and see if you like it. Though, really, how you possibly not like strawberry curd, even imperfect strawberry curd, right?

By: Laura

Laura — Mon, 18 Jul 2011 15:07:02 +0000

Hi Deb

The vanilla cake and mango curd look scrumptious and have inspired me to cake greatness..I hope.
I have been tasked with making all the desserts for my boyfriend’s parents’ 25th wedding anniversary party *gulp*.

One of which will be a triple layer cake using your amazing looking vanilla buttermilk cake recipe, with strawberry buttercream frosting and strawberry curd between the layers. So my question is exactly the same as Psyche 1226 above (sorry if I missed your reply) can the mango be swapped with strawberries in this recipe? and if so what kind of amount would you suggest?

By: Courtney

Courtney — Fri, 10 Jun 2011 12:39:07 +0000

Hi Deb,
I’ve been in awe with this post…not sure how I missed this from…um a few years ago! Anyway, I made the mango curd for one of my cakes because my mangos were about to bite the dust. I noticed you said you froze the curd. Could you tell me how long you froze it, and how did the curd behave afterwards? This is my first time working with curd so I am not really sure how long it can keep in the fridge or the frozen/thaw process. Cake looks wonderful….what a great friend to take on this task!!

By: ChicaEnglish

ChicaEnglish — Tue, 07 Jun 2011 03:22:08 +0000

Look who is a little late to the party. It has been a bumper crop of mangoes in Costa Rica this year. Today I bought a crate of mangoes for $5 and am on the hunt for recipes.

I plan to use your curd recipe for a tartlet. I am also making mango jam. If that doesn’t use up all my mangos, I slice and peel the rest for smoothies.

I’ve been making a yummy cobbler with the mango that is beyond scrum-deli-icious. No recipe just fresh chopped fruit, a touch of sugar and vanilla with a crunchy oatmeal topping. Sometimes simplicity is the best approach.

By: deb

deb — Sat, 14 May 2011 22:01:20 +0000

Alina — You can set the mango curd with a bit of sheet gelatin (you’ll have to experiment to see how much; simply warm it gently, dissolve a sheet in it, let it cool completely and totally to see how much it gels and if you’d like it to gel further, repeat the process again) to stiffen it up so that it doesn’t cause as much slippage. Did you mango curd come into contact with any reactive metals, like aluminum? That could have caused it.

By: Alina

Alina — Fri, 13 May 2011 19:16:54 +0000

Dear Deb…

I recently found your website, and these posts have inspired me to make the cake for my grandparents’ birthday. They both turned 75 this year, so we’re having a big party/family reunion next weekend. I make lots of cakes, usually for birthdays, but nothing on this scale. I have a few questions, and would greatly appreciate any response from your or your lovely readers.
First, I made a mango curd a few days ago, and it tasted almost metallic. Not at all yummy, not even after sitting in the fridge for a few days. Any suggestions?
Secondly, the mango curd seems to cause slippage between the cake layers, even with a frosting damn around the edges. I tried a 2 layered 6-inch round cake, and frosting it was a pain because the layers kept slipping. Will a 12 inch cake be heavy enough to prevent that?
Finally, I’ve been using the “Sky High” cake cookbook. (I love it!!!!) and she has a recipe for mango mousse in there. Do you think that would work in lieu of the curd if I can’t get the curd to cooperate? Have you tried it?

Thanks so much for your inspiration and for your time.

PS I caught you on NPR the other day and snorted my iced tea when you made the comment about MIL sabotage :)

By: Carrie

Carrie — Sat, 07 May 2011 02:19:24 +0000

Huh. Im afraid of revolving doors too… Strange.