Light Mango Curd – Thermomix



It’s mango season and this is a delicious  way to enjoy that yummy mango flavour. This curd has no added fat and uses less eggs than traditional curd. It is so easy to make and is delicious on toast, as a filling in cakes or served with ice cream or Greek yoghurt. The easiest way to peel mangoes is to cut down each side and remove the cheeks. Slide the edge of the cheek down a wide glass. The flesh is saved in the glass and discard the skin.  I have included a link to show you how.  easiest hack for peeling mangoes

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• Juice of 2 large lemons, strained
• 2 tablespoons raw sugar
• 2 large eggs
• 2 mangoes (peel and use the cheeks)


  • Place all ingredients into the thermomix (20 seconds/speed 6)
  • Scrape down the sides of the bowl with a spatula
  • Insert butterfly whisk, cook for 6 minutes/temp 80  C /speed 3
  • Pour into hot sterilised jars and seal with the lid.
  • Store curd in the fridge for up to 2 weeks.
  • Makes 2 small jars.



Passionfruit Melting Moments, A.K.A Yo-Yo’s, A.K.A Custard Cremes

While these small bundles of deliciousness may be suffering an identity crisis when it comes to a name, they are a classic that has stood the test of time. Of course, I had to find a quicker way to make them as I get tired of all that beating and creaming… so last century… You can whip these up in minutes with a food processor or seconds with a Thermomix.




Preheat oven to 180 degrees Celsius.


  • 185 grams softened butter
  • 1 teaspoon vanilla
  • 60 grams  icing sugar (1/3 cup)
  • 225 grams plain flour (1 ½ cups)
  • 45 grams custard powder (1/3 cup)



  • Line trays with baking paper.
  • Place all ingredients in food processor.
  • Process until ingredients comes together OR
  • Place all ingredients in a Thermomix bowl
  • 20 seconds/speed 5 then check if ingredients have come together, give another 10 seconds/speed 5 if required
  • Roll heaped teaspoon full into balls and place onto prepared trays.
  • Press with fork to flatten slightly.
  • Bake for about 15 minutes or until just  lightly golden (don’t overcook).
  • Cool on wire rack.
  • When completely cool, join together with passion fruit filling.


Passionfruit Filling


  • 60g butter, softened
  • 1 large passionfruit or 1/4 – 1/2 tin Passion fruit Pulp (sieve if you don’t want pips)
  • 150 grams  icing sugar (1 cup)


  • Combine sifted icing sugar with butter, vanilla and passion fruit pulp and mix until smooth. The mix needs to be stiff to paste the biscuits together.


Note:  I used a biscuit/cookie forcer to make cute shapes. If shaping by hand make sure your biscuits are even in size. You can substitute the juice from 1 lemon if you don’t have /don’t like passionfruit.