More tarts...of the mango curd variety

This past weekend's baking project. . .from the recipe here: http://smittenkitchen.com/2008/06/project-wedding-cake-mango-curd/

Gorgeous, as usual, tgoddess!

I've made this mango curd twice now. The most recent time had a metallic taste to it. I cannot figure out why since I used the same equipment for 2 different lemon curds, and did not have this problem. Any thoughts? Thanks.

Hmmmm...There are so FEW ingredients in it, I can't imagine what could have caused a metallic taste. Did you taste the mango by itself before you processed it all together? Maybe they weren't ripe enough? I know that when I've tried ones even slightly under ripe, they have an "off" taste to me; not necessarily "metallic", but definitely...well...ICK. I used key lime juice in mine for the citrus, so it's a little sweeter and I always use glass bowls to do heat my curd/creams. Are you using a metal bowl? Maybe it's something that's worn down from the finish if it's an older bowl. I can't think of anything else that would cause that.

I'd be interested in others have opinions, though.

I've never made mango curd, but I have had a metallic taste from time to time in homemade lemon curd. I never identified the problem. I did use metal bowls. Maybe something to do with the metal and lime juice in this one?