Place the mango chunks and the ginger in blender and puree. Pour into a pot.

Add sugar, lemon juice, cornstarch and salt to the mango and ginger and mix well.

Whisk in the egg yolks.

Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, 5 to 7 minutes.

Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula.

Place into a piping bag and refrigerate.