Description
This Homemade Mango Curd is a luscious, tropical spread made from fresh mango purée, sugar, egg yolks, lime juice, and butter. Perfectly silky and smooth, it’s great for spreading on toast, swirling into yogurt, or using as a filling in cakes, tarts, and pastries. Made on the stovetop with minimal ingredients, it’s an easy way to add bright mango flavor to your desserts and breakfast.
Ingredients
Scale
Ingredients
- 1½ cups fresh mango purée (from about 2 ripe mangoes)
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons fresh lime juice (or lemon juice)
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cut into small pieces
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the mango purée, granulated sugar, egg yolks, lime juice, and salt until the mixture is smooth and well blended.
- Cook the Curd: Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula or wooden spoon, for 8–10 minutes. Stir continuously to prevent curdling and ensure even cooking. Cook until the mixture thickens enough to coat the back of the spoon but avoid boiling.
- Incorporate Butter: Remove the pan from the heat once thickened. Stir in the butter pieces until fully melted, incorporating them completely to achieve a silky smooth texture.
- Strain for Smoothness: Pour the mango curd through a fine-mesh sieve into a bowl to remove any cooked egg bits, ensuring a velvety final product.
- Cool and Chill: Let the curd cool slightly at room temperature. Then cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours before using. The curd will thicken further upon chilling.
Notes
- Use ripe, sweet mango varieties like Ataulfo or Kent for the best flavor and sweetness balance.
- The curd thickens more as it cools, so don’t worry if it seems slightly loose after cooking.
- Store leftover curd in an airtight container in the refrigerator for up to one week.
- Great for spreading on toast, mixing into yogurt, or using as a filling in cakes, tarts, and pastries.
