Mango Chiffon Roll with Mango Lime Curd

Description
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Mango lime curd

 * 2 mangos
 * ⅓ cup sugar
 * ⅓ cup butter
 * 2 tbsp lime juice
 * 1 tsp grated lime rind
 * 4 egg yolks, lightly beaten

Mango chiffon roll

 * 1 cup flour
 * ¾ cup sugar
 * 1½ tsp baking powder
 * ½ tsp salt
 * ⅓ cup orange juice
 * ¼ cup oil
 * 2 egg yolks
 * 1 tbsp grated orange rind
 * ½ tsp vanilla
 * 6 egg whites
 * ¼ tsp cream of tartar
 * powdered sugar

Directions

 * 1) Peel and pit mangos.
 * 2) Chop finely.
 * 3) Cook mangos over medium-low heat for about 10 minutes stirring often.
 * 4) Puree mangos.
 * 5) Return to saucepan and stir in butter, lime juice and rind.
 * 6) Stir in egg yolks and cook stirring constantly until mixture thickens.
 * 7) Let cool, stirring often.
 * 8) Place plastic wrap on surface and refrigerate at least 4 hours.
 * 9) Line greased 15x10" jelly roll pan with wax paper.
 * 10) Stir together flour, ½ cup sugar, baking powder and salt.
 * 11) Add orange juice, oil, egg yolks, orange rind and vanilla.
 * 12) Stir until smooth.
 * 13) Beat egg whites until soft peaks form.
 * 14) Add cream of tartar and beat until stiff.
 * 15) Gradually beat in remaining ¼ cup sugar.
 * 16) Carefully fold into egg yolk mixture.
 * 17) Spread in prepared pan and bake at 325°F for 20 – 25 minutes.
 * 18) Place clean tea towel on wire rack and sprinkle with powdered sugar.
 * 19) Turn out cake onto towel and carefully remove wax paper.
 * 20) Roll cake up in towel and let cool 30 minutes.
 * 21) Unroll, spread with mango lime curd and roll up again.
 * 22) Place roll, seam side down on serving platter.
 * 23) Garnish with extra mango slices.