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.

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.