(makes approximately 2 1/2 c.)
I doubled the amount when I was making this, because I had PLANS for my passionfruit curd. But this is probably an appropriate amount for reasonable people. 
Fabulous topping for vanilla ice cream (or mixed in while making your own, to create mango-passionfruit ice cream), equally fabulous on a scone, ideally with a bit of clotted cream or butter.
(Honestly, sometimes I just open the fridge, grab a jar, and help myself to a spoonful straight up. It’s fruit! And eggs! Surely that’s good for you…)
Recipe adapted from Nik Sharma’s recipe for passionfruit curd. Sharma uses fresh passionfruit for his, so has lovely little seed flecks; you can certainly do that as well, if you have fresh passionfruit on hand, though it’s a bit more work and does change the texture. A food thermometer is very helpful for making curd of any kind, though not a requirement.
Ingredients:
1/4 tsp fine sea salt
1. Make a double-boiler: fill a medium saucepan with about an inch of water and bring to a simmer; place a large heat-proof bowl over the saucepan. (The water shouldn’t touch the base of the bowl.)
2. Place the eggs and sugar in the bowl and whisk about 6-8 minutes; mixture will thicken and turn pale yellow (around 151F). (You may want to use an electric beater, to save your arm.)
3. Whisk in the passionfruit puree, mango puree, butter, and salt until combined. Switch to a silicone spatula, and from this point on, stir constantly, scraping the sides of the bowl regularly. Cook until the mixture thickens, about 10-12 minutes (to about 165-170F). You’re aiming for a thick, custard-like consistency. Congrats, you’ve achieved curd!
4. Remove and transfer the curd to a container — if you’ve whisked and stirred well, there shouldn’t be any scrambled egg bits. If there are, you can strain the curd through a fine sieve lined with cheesecloth.
5. Cover (a piece of plastic film pressed against the surface will avoid a skin forming) and refrigerate at least 4 hours until chilled. Keep refrigerated and use within one week. (It never lasts that long here.) You may also freeze it for up to one month.
