Mango Curd
If you love mangos, you’re going to love Mango Curd. It’s a vibrant-tasting curd made with fresh or frozen mango. It can be used to make any dessert taste extraordinary and is really quite easy to make!
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Have you ever heard of Mango Curd? It’s like lemon curd, except it’s made with mango, and it’s every bit as delicious!
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Making curd is extremely easy. It’s all in the technique you use, and I’ll walk you through step-by-step how to do it. I use a secret technique that makes it extra smooth!
There are so many uses for Mango Curd. Use it to spread on toast instead of jam for a fun breakfast, as a tropical topping for a bowl of vanilla ice cream, or add a dollop to your favorite dessert. You can also spread it over a pound cake to turn it into a summer-flavored dessert. Plus, it’s perfect for using as a filling in a tart or in cookies like thumbprint cookies.
What You’ll Love About Mango Curd
- You can use fresh or frozen mango!
- It can be used as a topping for many cakes!
- Use it instead of jam.
- It lasts up to 4 weeks in the fridge.
Ingredients
- Mangos – Use fresh or frozen mango. Fresh mango has the brightest flavor. If using frozen, thaw it first and drain any excess liquid. Use ripe mangos—underripe mangos won’t have enough sweetness or flavor.
- Granulated sugar – Adjust based on how sweet your mangos are. Very ripe mangos may need less sugar.
- Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat and won’t brighten the curd. Despite the ingredient name listing lime juice, lemon is traditional for curd—either works.
- Eggs – Large eggs. Extra large works without adjustment. Whisk them well before adding to prevent scrambling.
- Cold butter – Unsalted butter.
How To Make The Best Mango Curd
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by making the mango purée. Add the mango to a food processor or blender and process until completely smooth. Transfer the mango purée to a saucepan and add the sugar, lemon juice, eggs, and egg yolks. Whisk everything together until the mixture is smooth and fully combined.
Place the saucepan over low heat. Add a few cubes of cold butter and stir constantly with a silicone spatula until the butter is almost completely melted. Continue adding the remaining butter a few cubes at a time, stirring constantly after each addition.
Cook the curd gently over low heat until all the butter is incorporated and the mixture becomes thick enough to coat the back of a spoon. Do not let the mixture boil, as this can cause the eggs to scramble.
Once the curd is thick, remove it from the heat. Pour the hot curd through a fine-mesh sieve into a clean bowl, pressing it through with a spatula. This removes any bits of cooked egg and ensures a silky-smooth texture.
Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled and set. Use as a filling, spread, topping, or dessert component, and enjoy.
Chef Jenn’s Tips
- You can use fresh or frozen mango. Fresh mango has less water content, so it will give you a thicker curd.
- Always use cold unsalted butter.
- The secret to a smooth curd is to press the curd through a fine mesh sieve after it is cooked to remove all the chunks (and bits of cooked egg).
- Mangos have different levels of sweetness. Adjust the sweetness to suit your taste. Simply whisk in some powdered sugar at the end until you have your desired sweetness.
- Always use unsalted butter to make curd, or your curd will be too salty.
How To Make Mango Puree
Mango puree is extremely easy to make! First, peel and remove the flesh from 1 large very ripe mango. Pop it into a blender or food processor and pulse until smooth. You can freeze this mango puree in ice cube trays for future uses.
How Do You Know Mango When Mango Curd Is Cooked?
When the curd is fully cooked, it should be thick, glossy, and hot to the touch. I always cook it until I see a single bubble break the surface, then I pull the saucepan off the heat and stir to cool it down.
You can also check using a spoon. Dip the spoon into the curd. Does the curd coat the back of a spoon? Draw your finger through it. If the curd doesn’t ooze back over where you cleared the line, it is cooked.
Storage
Any leftover Mango Curd can be kept in an airtight container for about 4 weeks. If you want it to last longer you can freeze it for up to 3 months.
Mango Curd
Ingredients
- 1 cup mango puree
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 large eggs
- 2 egg yolks
- 1 stick cold butter 4 ounces, or 1/2 cup
Instructions
- Make the mango puree by pulsing the mango in a food processor or blender.
- Whisk the mango puree, sugar, lemon juice, eggs, and egg yolks in a saucepan until combined.
- Turn the heat to low and add a few cubes of cold butter using a spatula, stir the curd until the butter is nearly melted.
- Add a few more cubes of butter and keep stirring over low heat until the butter is all combined and the curd is thick and hot.
- Press the curd through a fine mesh sieve after it is cooked to remove all the chunks of cooked egg.
Video
Notes
CHEF JENN’S TIPS
- Can use fresh or frozen mango. Fresh mango has less water content, so it will give you a thicker curd.
- Always use cold unsalted butter.
- The secret to a smooth curd is to press the curd through a fine mesh sieve after it is cooked to remove all the chunks (and bits of cooked egg).
- Mangos have different levels of sweetness. Adjust the sweetness to suit your taste. Simply whisk in some powdered sugar at the end until you have your desired sweetness.
- Always use unsalted butter to make curd, or your curd will be too salty.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I love custard-type desserts and mango is my favorite fruit, so of course I had to try this. It did not disappoint! I’m addicted now and any time I have company I use it as an excuse to make a batch of this mango curd.
This was spectacular! I had no idea making mango curd would be this easy. Thank you for the helpful tips & a delicious recipe!
I recently made this mango curd, and I love how it turned out. It was so delicious that the flavors of mangoes are really balanced! I would definitely be making this again!
This recipe was fantastic! I used it in a trifle I made for my niece’s baby shower last weekend and everyone raved!! I love the idea of using it for thumbprint cookies. Those are next on my list.
What a great idea to add it to a trifle! ~Jenn
Delicious and refreshing, very easy to make!
Can this curd be frozen or canned for a longer preserve time?
Curd is largely butter so I’d imagine it could be frozen! ~Jenn