Mango puree is the star of this creamy, sweet and fruity Mango Curd recipe. Made with just 5 ingredients, including a little lemon juice to add a subtle tart flavor, this recipe requires only 30 minutes of hands-on time before the curd is chilled in the refrigerator for 3 hours. Once this curd is finished used it as filling for tarts, a spread for biscuits and pancakes, or an ice cream topping.
Why You'll Love This Recipe
- Easy to Make: Using mango puree, the recipe is simple and takes less than 30 minutes to make.
- Fresh & Flavorful: Made with great-tasting mango puree this curd bursts with bright, fruity, tropical flavor. The egg yolks and butter add a richness and creaminess that takes it to the next level.
- Multiple Uses: This recipe is versatile! You can use this as a filling for a tart, as in my Mango Curd Tart, a topping for ice cream, or for breakfast as a topping for pancakes
For more ideas on fruit curds check out my other fruit curd recipes on the blog. There are 13 to choose from. Some of my favorites include:
Mango Curd Ingredients
You'll need the following ingredients for this creamy, fruity mango curd:
- Mango Puree: In my recipe testing I found that mango puree provided the flavor and texture I was looking for in this curd. There is a list of resources in the recipe card if you can't find mango puree locally.
- Granulated Sugar: Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which results in raising the temperature in which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy mango curd.
- Fresh Lemon Juice: The lemon juice adds a little tartness to the curd and complements the sweetness of the mango.
- Large Eggs and Egg Yolks: The eggs add flavor, thicken the curd and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
- Unsalted Butter: Butter adds richness to the curd and helps make the curd satiny smooth. If you are allergic to dairy you can make the curd without butter. It will be a little less creamy, but still taste delicious.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Mango Curd
Step 1: Separate the egg yolks into a glass container with two whole eggs. Store the leftover egg whites in the refrigerator in an airtight glass container.
Step 2: Place the mango puree, lemon juice, and sugar to the saucepan and whisk to combine the ingredients.
Step 3: Add the eggs and whisk until the eggs are thoroughly incorporated into the mixture.
Step 4: Place the saucepan over medium-low heat and whisk it constantly making sure to cover the entire bottom of the pan.
Do not walk away from the curd while you are cooking it or it will burn. If you have to walk away, remove the pan from the heat.
The temperature is listed in the recipe to ensure that you have cooked the curd enough so it will thicken as it cools. As the curd starts to thicken and steam rises from the surface, check the temperature often using an instant-read thermometer.
Don't let the curd boil. Boiling curd will cause it to curdle and create a grainy texture. If the mango curd does curdle, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.
Step 5: When the curd has thickened remove it from the heat and whisk in the butter one tablespoon at a time.
Step 6: Strain the curd through a fine-mesh strainer to remove any solids.
How to Store the Curd
Refrigerate: The mango curd can be stored in the refrigerator in an airtight container for up to 2 weeks.
Freezer: The curd can be frozen for up to a year. Place it in an airtight freezer safe container. When ready to use it, let it thaw in the refrigerator for 24 hours before using it.
What To Do With Mango Curd
You can use mango curd as the star ingredient in different desserts including:
How to Fix Runny Fruit Curd
Refrigerate: If the mango curd is runny make sure it's bee refrigerated for at least 2 hours.
Cook it More: If the curd is runny it may not have been cooked long enough. The eggs need to reach a temperature of 170F. Gently reheat the curd over medium heat, whisking constantly. Check the temperature with a thermometer or look for signs like the curd coating the back of a spoon and leaving trails when whisked.
Add Cornstarch: Make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth. Whisk it into the warm curd, then cook over medium heat, stirring constantly, until thickened. Don't overcook, or the curd can become gummy.
Add An Extra Egg Yolk: Whisk an additional egg yolk in a small bowl, then slowly drizzle it into the warm curd while whisking continuously. Return the curd to heat and cook for another 5-10 minutes, stirring frequently.
Pro Tips for Making This Recipe
- Use a nonreactive (stainless steel) saucepan to make the curd. An aluminum pan will react with the acid in this fruit and affect the taste.
- Use a thermometer to check the temperature of the curd to ensure that it cooks long enough without boiling.
- Use unsalted butter for this recipe. Salted butter will create an off taste.
- If using the curd to make a tart, the warm curd can be poured directly into the prepared tart shell
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If You Like This Recipe, Try These Recipes
- 1 cup (268 grams) mango puree
- 1/2 cup (100 grams) granulated sugar plus 2 tablespoons to adjust taste of the curd
- 3 tablespoons (30 grams) fresh squeezed lemon juice
- 4 large (80 grams egg yolks
- 2 large (100 grams) eggs
- 4 tablespoons (56 grams) unsalted butter room temperature
Make the Curd
- Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this fruit curd.
- Place the mango puree, lemon juice, and sugar in the saucepan and whisk until well combined. Taste the mixture. If you want it a little sweeter, add 1 or 2 additional tablespoons to adjust the sweetness, but don’t make it too sweet. The final curd should be slightly tart.
- Add the eggs yolks and whole eggs and whisk until it is well blended.
- Cook the mixture over medium-low heat, whisking constantly until the mixture is thickened and reaches a temperature of 185°F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. I recommend using an instant read thermometer to check the temperature.
- When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time. Wait until the butter is fully incorporated before adding the next tablespoon.
- Pour the mango curd into the strainer and press it through the strainer with a spatula or the back of a large spoon.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
- Refrigerator: The curd can be stored in the refrigerator in an airtight container for 10-14 days. If at any time you see any white spots on top of the curd, that is mold, and the whole batch should be thrown away.
- Freezer: The curd can be frozen for up to 1 year after completely chilling in the refrigerator. Place in an airtight freezer-safe container. When ready to use it, place the frozen curd in the refrigerator 24 hours ahead of time to thaw out.