Two Cups Flour

1 In a medium saucepan combine mango, butter, lemon juice, and lemon zest.
2 Using a fork stir together cornstarch and honey in a small bowl. Then pour honey into mango mixture.
3 Cook over medium heat until bubbly and butter is melted, stirring constantly. Turn down to a simmer and add egg yolks. Continue to stir until thickened (about 2 minutes).
4 Cook long enough it begins to coat the back of the spoon.
5 Immediately remove from heat and strain through a sieve into a medium sized bowl.
6 Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling. Let chill for 1-2 hrs to thicken.
7 Transfer to glass container with lid and store in the fridge.