Mango Curd

5 from 1 vote

There is nothing like fresh, homemade Mango Curd! Super smooth, creamy, and full of tropical mango flavor, it's also much easier to make than you might think.

Cook Time10

Waiting Time6

Total Time6 10

Course: Dessert

Cuisine: American

Servings:

Calories: 211kcal

Author: Katalin Nagy

Equipment

Ingredients

180 g Mango puree Fresh or frozen. Puree the mango in a food processor or blender and measure after.
1 tablespoon Lemon juice Freshly squeezed.
4 Egg yolks
100 g Granulated sugar Might need more or less sugar depending on the sweetness of the mango.
75 g Unsalted butter Room temperature. For a thicker mango puree, use ½ cup / 110g butter.

Metric - US Customary

Instructions

Place the mango puree, lemon juice, egg yolk, and sugar into a heavy based saucepan over low-medium.
Once the sugar is dissolved, add the room temperature butter in four stages, stirring until each addition is melted and incorporated.
Cook the mixture over medium heat stirring constantly with a rubber spatula. Stirring is important to prevent the egg yolks from curdling.
After about 5 minutes, the mixture starts to thicken like custard and coats the back of a spoon - it will reach about 80C / 176F.
Remove it from the heat, and pour the cooked mango curd through a sieve.
Pour curd into a jar or container and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin forming on top.) The curd will continue to thicken as it cools in the fridge.
Store the curd in fridge for a week although it will be gone much quicker.

Notes

The recipe makes about 1 ½ cup / 330g mango curd.

Expert tips

Always weigh ingredients with a digital scale for precision
Use a good quality, heavy-based saucepan so that the mixture doesn't burn.
Don't cook over high heat or you can scramble the egg.

Nutrition