This fresh mango curd is bright, silky, and bursting with real mango flavor. It’s one of the most fun flavors of curd I’ve ever made (and I’ve made many)! Most curds are made exclusively with the juice of a fruit, so I loved using whole fruit for this one. It does require one extra step (puréeing the mangos), but it’s totally worth it.
This recipe is bursting with sweet-tart tropical flavor, and once you know how to make mango curd, you’ll find endless ways to use it, from simple breakfasts to show-stopping desserts. Whether you’re spooning it over yogurt, swirling it into whipped cream, or using it as a filling for cakes and tarts, this mango curd recipe is one you’ll come back to again and again.
Made with real fresh mango for bold, natural flavor
Smooth, glossy texture that sets beautifully
Easy, reliable recipe with simple ingredients
Perfect for cakes, tarts, pavlova, frosting, or spooning straight from the jar
Freezer-friendly and great for make-ahead desserts
Recipe overview
⏱️ Prep: 10 minutes • Cook: 10–15 minutes • Total: ~25 minutes 🍴 Yield: 1 ½ cups mango curd 💪 Skill level: Beginner 🥭 Flavor profile: Bright, tropical, zesty, sweet yet tart. Pairs well with: coconut, berries, dark chocolate, vanilla, buttery pastry, other tropical fruits.
What is curd?
Curd is a rich, silky spread made from eggs (or egg yolks), fruit juice, sugar, and a bit of butter. It’s gently cooked over a double boiler (or a makeshift one, if you don’t have the real thing) until it thickens. The eggs act as thickeners, setting the curd as they cook. This versatile treat is perfect for filling tarts, pavlovas, and cakes.
How to make mango curd
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
Prepare the mango purée. Peel and dice ripe mangoes, then blend until completely smooth. Strain if needed for an ultra-silky texture.
Whisk the base. In a heatproof bowl or saucepan, whisk together the mango purée, sugar, egg yolks, lime juice, and salt until smooth.
Cook gently. Cook over a double boiler on low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon.
Finish with butter. Remove from heat and whisk in cold butter until glossy and emulsified.
Strain and cool. Strain into a jar or container, pressing plastic wrap directly onto the surface, and chill until fully set.
Mango curd will continue to thicken as it cools, making it the ideal texture for spreading, piping, or layering into desserts.
Cook fruit curd until it’s thick enough that it coats the back of a spoon
👉 How to easily peel a mango
Start by slicing the mango off the core on either side, then cut the flesh into large slices or cubes. From there, simply slice the peel away with a knife — mango skin separates cleanly from the flesh, so there’s no need for a peeler. This method is fast, tidy, and helps you avoid wasting any of that juicy fruit.
Pro tips for perfect mango curd
Use very ripe mangoes. The riper the fruit, the sweeter your curd will be. Riper mangoes are also softer, which will make them easier to break down into a smooth purée.
Strain for the best texture. For bakery-level smoothness, pass the finished curd through a fine-mesh sieve after cooking. Even if it doesn’t look like there are clumps, trust me on this.
Cover it directly. Place plastic wrap directly on the surface of your finished curd, before it cools down. If you skip this step, the curd may develop a “skin” on top as it cools.
Let it chill. Remember that fruit curd firms up quite a bit as it cools, so resist the urge to over-cook it on the stove. Cook it until it’s thickened, opaque, and viscous enough to coat the back of a spoon.
Top tip
Cook it low and slow. When making curd, the biggest risk is cooking the eggs too quickly and scrambling them. A lot of curd recipes call for cooking the ingredients in a saucepan directly on the heat of the stove, but I highly recommend against that!
I’ve worked in dozens of restaurants and bakeries, and we always put the ingredients over a makeshift double boiler. Simply add about two inches of water to a small pot on the stove. Whisk your curd ingredients together in a heatproof glass or metal bowl that will fit snugly on top of the pot without touching the water. Bring the water to a low simmer and cook the curd slowly, whisking frequently. This indirect heat is a much gentler way to cook, and your curd is sure to come out without any weird eggy lumps!
Variations & substitutions
Citrus juice options: In place of the lime juice, you could use fresh lemon or orange juice for a slightly sweeter, less tart version.
Sugar options: You can use brown sugar, turbinado, or coconut sugar in place of the white granulated sugar. Don’t use liquid sweeteners like honey, as that will affect the texture.
Coconut mango curd: Replace half (or even all) of the butter with coconut butter for even more tropical flavor.
Spicy mango curd: Add some fresh grated ginger for warmth and depth. You could also mash up a fresh seeded chili or two and cook it with the other ingredients. Just make sure to strain the mixture after cooking to remove the chilis.
Serving suggestions & storage
If you’re looking for a mango curd recipe for cake, tarts, or frostings, this recipe is perfect! It’s so versatile and I love the way the vibrant color and flavor livens up any recipe.
Serving ideas:
Spoon onto scones, biscuits, shortbread, or pancakes
How to store: Store mango curd in an airtight container in the refrigerator for up to 2 weeks.
How to freeze: Fruit curd freezes well for several months. Let the curd cool completely, then pour into jars, leaving about ½ inch headspace. Thaw overnight in the fridge and whisk well before using.
FAQs
What kind of mango should I use?
Any ripe, fragrant mango will work. Try varieties like Ataulfo (Honey), Champagne, or Kent. Avoid underripe mangoes, which can be fibrous and bland. Ripe mangoes will feel slightly soft when squeezed and smell fruity.
Can I use frozen mango?
Yes, although the flavor may be slightly less vibrant and sweet than fresh. Thaw mango completely before using and strain off any excess water.
Why isn’t my curd thickening?
It takes some time (might take 10-15 minutes) for curd to thicken, especially when cooked gently over a double boiler, which is a much safer way to cook it. The mixture will become opaque, viscous, and thick enough to coat the back of a spoon when it’s ready. Remember that curd thickens further as it cools.
Can I use mango curd for cake filling?
Absolutely! Chill mango curd completely before using it to fill cakes. It’s especially delicious between layers of vanilla cake, chocolate cake, or any cake with a tropical flavor.
Peel the mangos and chop roughly. Add to a food processor and process until completely smooth and free of lumps. (Strain if needed to remove any chunks.)
For the mango curd:
Fill a medium sauce pot with a couple inches of water and turn on medium heat. Add 1 cup mango purée, 4 egg yolks, ¼ cup sugar, ¼ cup fresh lime juice, and ¼ tsp salt to a medium sized stainless steel bowl and whisk to combine. Place bowl over the sauce pot with water. The water should not be touching the bowl.
Cook over low heat, whisking frequently, until mixture is thick and can coat the back of a spoon, anywhere from 7-15 minutes.
Turn off heat; add 2 oz cold cubed butter and whisk until completely melted and incorporated.
Strain through a fine mesh sieve into a clean bowl. Cover directly with plastic wrap (this prevents the curd from developing a "skin") and chill in the refrigerator until ready to use. Mixture will further thicken after chilling.
Notes
*Mangoes can vary greatly in size. I’ve found that it takes about 2 Champagne mangos or one large Kent mango to yield one cup of purée.
