If you’re a fan of creamy, fruity spreads with a tropical twist, you’re going to love this mango curd recipe! Bursting with the rich, sweet flavor of ripe mangoes and a silky-smooth texture, mango curd is perfect for spreading on toast, filling cakes or pastries, or simply enjoying by the spoonful.
About This Recipe
Mango curd is a silky, tropical twist on the classic custard-like spread that many associate with lemon curd. While lemon curd is known for its bright, tangy flavor, mango curd offers a sweet and fruity alternative with a hint of citrusy tartness. Made from mango puree, eggs, sugar, butter, and a touch of lemon juice, it’s a luscious and versatile treat that adds a vibrant flavor to sweet and savory dishes. If you’ve never tried mango curd, it’s the perfect way to bring a taste of summer to your table year-round.
This delightful spread is incredibly versatile. It’s perfect for filling cakes, macarons, or pastries, drizzling over pancakes or waffles, or simply spreading on toast for a burst of tropical flavor at breakfast. Mango curd also pairs beautifully with other flavors like coconut, lime, passionfruit, and vanilla, making it a fantastic component in layered desserts or fruit tarts. The creamy texture and rich flavor make it a standout addition to your dessert repertoire.
Best of all, mango curd is surprisingly easy to make! With just a handful of ingredients and a few simple steps, you’ll have a luxurious, homemade curd that tastes far superior to anything store-bought. It’s a quick recipe that even beginner cooks can master. Once you make your first batch, you’ll see just how addictive—and endlessly versatile—it can be. Whether you’re using it as a filling, topping, or spread, mango curd is sure to brighten up any dish.
What You Need To Make Mango Curd
Mango Puree: The star of the recipe, mango puree provides the rich, sweet, and fruity flavor that defines mango curd. Fresh or frozen mangoes can be used to create a smooth puree that captures the essence of tropical mango goodness.
Egg yolks: Egg yolks are the key to achieving that creamy, custard-like texture. They act as a thickener, giving the curd its luxurious consistency while balancing the sweetness with a rich, buttery mouthfeel.
Granulated sugar: Sugar sweetens the curd and enhances the natural flavor of the mango. It also helps preserve the curd, allowing it to last longer when stored properly.
Lemon juice: Lemon juice adds a hint of acidity that balances the sweetness of the mango and sugar. It also brightens the flavor and helps preserve the vibrant color of the curd.
Butter: Butter adds a silky finish and a touch of richness to the curd. It also helps smooth out the texture, making the curd spreadable and velvety.
How To Make Mango Curd
Step 1: Combine mango puree, lemon juice, egg yolks, and granulated sugar in a medium-sized, heavy-bottom saucepan. Place over medium-low heat and cook while stirring until the sugar fully dissolves.
Step 2: Add butter in 4 batches, mixing well between each addition.
Step 3: Continue to cook over medium heat while constantly stirring to prevent the egg yolks from curdling.
Step 4: After about 5 minutes the mixture will thicken and begin to cover the spatula. Once the mixture reaches 80 °C / 176 °F, turn off the heat and strain the mango curd to remove any lumps.
Step 5: Transfer to an airtight container or jar and cover with plastic wrap so that it touches the surface of the mango curd. Cool completely in the refrigerator; it takes about 2-3 hours. Keep in mind that the mango curd will thicken once fully cooled. Once cooled you can use it for your desserts!
How To Store Mango Curd
To properly store mango curd, transfer it to a clean, airtight container or jar immediately after it cools to room temperature. Seal the container tightly to prevent air exposure, which can affect the freshness and color of the curd. Store the mango curd in the refrigerator, where it will stay fresh for up to one week.
If you’d like to keep it longer, you can freeze mango curd in a freezer-safe container for up to three months. When freezing, leave a little space at the top of the container to allow for expansion. To use, simply thaw the curd in the refrigerator overnight and stir well before serving. Proper storage ensures your mango curd remains flavorful and delicious for all your baking and snacking needs!
Pro Tips
- Choose Ripe Mangoes: If you’re using fresh mangoes, use ripe, sweet mangoes. Varieties like Alphonso, Ataulfo, or Kent are particularly flavorful and ideal for making a smooth, rich puree.
- Strain the Mango Puree: After blending the mangoes, strain the puree through a fine mesh sieve to remove any fibers for a silky texture. This step ensures the curd is smooth and lump-free.
- Cook on Low Heat: When cooking the curd, use low to medium heat and stir constantly to prevent the eggs from curdling. A thick-bottomed pan works best for even heating.
- Use Unsalted Butter: Opt for unsalted butter so you have full control over the flavor.
- Chill for Better Flavor: Let the mango curd chill completely in the refrigerator before using it. This not only thickens the curd but also enhances its flavor.
- Add Zest for Extra Brightness: If you want a slight zing, add a bit of lemon or lime zest along with the juice to elevate the flavor profile of the curd.
- Double Boiler Method for Beginners: If you’re worried about overheating or curdling, use a double boiler to cook the curd gently and evenly. It’s slower but foolproof.
FAQ’s
Can I use frozen mangoes to make mango curd?
Yes! Frozen mangoes work perfectly for this recipe. Just thaw them completely and blend them into a puree before using.
How long does mango curd last?
When stored in an airtight container in the refrigerator, mango curd lasts up to one week. For longer storage, freeze it for up to three months.
Can I make mango curd without eggs?
While eggs provide a creamy texture, you can experiment with egg substitutes like cornstarch or arrowroot powder for a vegan version. The texture will differ slightly.
Why did my mango curd turn out lumpy?
This can happen if the heat was too high or the mixture wasn’t stirred constantly. To fix it, strain the curd through a fine mesh sieve to remove lumps.
Can I use canned mango puree?
Absolutely! Just ensure the canned puree is 100% mango without added sugar or preservatives, as they can affect the taste and texture.
What can I pair mango curd with?
Mango curd pairs beautifully with scones, pancakes, yogurt, ice cream, cakes, tarts, and even as a filling for macarons. It’s versatile and delicious in many desserts!
Why is lemon juice necessary in mango curd?
Lemon juice adds a touch of acidity that balances the sweetness of the mango and enhances its flavor. It also helps preserve the curd’s vibrant color.
What do I do if my mango curd is too thick?
If the curd is too thick, you can thin it out with a teaspoon or two of water, milk, or mango juice while whisking over low heat.
Looking for more cake fillings? Try out my luscious Lemon Curd, creamy French Pastry Cream, easy Raspberry Compote, or my Homemade Salted Caramel Sauce (made without corn syrup!)!
Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Mango Curd Recipe
If you’re a fan of creamy, fruity spreads with a tropical twist, you’re going to love this mango curd recipe! Bursting with the rich, sweet flavor of ripe mangoes and a silky-smooth texture, mango curd is perfect for spreading on toast, filling cakes or pastries, or simply enjoying by the spoonful.
Prep Time: 5 min
Cook Time: 10 min
Chill Time: 2 hrs.
Total Time: 2 hrs. 15 min
Course: Dessert
Servings: ~ 2 cups
Calories: 1281kcal (entire yield)
Ingredients
- 180g mango puree (3/4 cup)
- 1 tbsp lemon juice
- 4 egg yolks
- 100g granulated sugar (1/2 cup)
- 75g unsalted butter (1/3 cup) (you can add up to 113g for a thicker curd)
Equipment/Utensils
- Medium-sized, heavy-bottomed saucepan
- Spatula
- Large sieve
- Medium-sized bowl
- Plastic wrap
- Belder (to puree mangoes)
Instructions
- In a medium-sized, heavy-bottom saucepan, combine mango puree, lemon juice, egg yolks, and granulated sugar. Place the pan over medium-low heat, stirring constantly until the sugar fully dissolves.
- Gradually add the butter in four batches, mixing well after each addition to ensure it blends smoothly into the mixture.
- Continue cooking over medium heat while stirring constantly to prevent the egg yolks from curdling. After about 5 minutes, the mixture will thicken and start coating the spatula.
- Once the mango curd reaches 80°C (176°F), turn off the heat and strain it through a fine mesh sieve to remove any lumps, ensuring a silky texture.
- Transfer the mango curd to an airtight container or jar. Cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely in the refrigerator for 2-3 hours. The curd will thicken as it chills. Once cooled, it’s ready to use in your favorite desserts!
Nutrition (for the entire yield)
Calories: 1281.6kcal
Total Fat: 76.79g
Carbs: 141.76g
Sugars: 139.09g
Protein: 10.21g
Sodium: 134.69mg
Fiber: 0.05g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **
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