passionfruit mango curd v2
v1CurrentComponent
Yield
~30 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
mango frozen | 200 | g | ¥280 | — | |
Butter | 300 | g | ¥780 | — | |
salt | 1.5 | g | ¥0 | — | |
Granule Sugar | 300 | g | ¥105 | — | |
egg yolk | 2 | each | ¥60 | — | |
eggs | 6 | each | ¥338 | — | |
lemon juice | 50 | g | ¥125 | — | |
passionfruit juice | 150 | g | ¥233 | — | |
| Total batch cost | ¥1,920 | ||||
| Cost per unit | ¥64 | ||||
| Suggested retail (30% food cost) | ¥213 | ||||