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!
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.
- Granulated sugar
- Lemon juice – Fresh lime juice.
- Eggs – Large eggs.
- Cold butter – Unsalted butter.
HOW TO MAKE THE BEST MANGO CURD
For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- 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 on 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.
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.
Recommended
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 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.
