I have to say, this fresh mango curd is one of the most fun flavors of curd I’ve made! 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.
If you’ve hung around my site much, you’ve probably noticed I have a lot of recipes for curd. If you ask me, curd is THE secret sauce when it comes to making cakes. For many years, cakes were my main focus, as I spent a long time as a cake decorator and then wedding cake baker. So, I’ve made just about every flavor of curd I could dream up over the years.
What is curd?
Let’s take a step back—if you’re unfamiliar, curd is a rich, silky spread made from eggs, 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 of course, cakes!
If you’ve ever eaten a lemon bar, you’ve eaten curd!
Why you should make this mango curd
Made with whole fresh mangos and lime juice, this curd is bright, tart, and naturally sweet. Its silky-smooth texture and vibrant color make it a fun addition to all kinds of desserts. Mango curd is giving out all of the tropical vibes, and I’m here for it!
Tips for making curd
When making curd, the biggest risk is cooking the eggs too quickly and essentially making scrambled eggs. 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 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, 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!
I also recommend straining your mixture after cooking. This will further ensure a lovely, smooth texture.
Lastly, cover your finished curd by placing plastic wrap directly on the surface. If you skip this step, the curd will develop a “skin”, the same way pudding does.
More curd recipes:
- Key Lime Curd Tarts
- Grapefruit Curd Tarts
- Lemon Olive Oil Tart
Fresh Mango Curd
Equipment
- Food processor
Ingredients
- 1 cup mango purée, (about 2 champagne mangos)
- 4 egg yolks
- 1/4 cup sugar
- 1/4 cup fresh lime juice
- 1/4 teaspoon sea salt
- 2 ounces unsalted butter, cubed
Instructions
For the mango purée:
- Peel the mangos and chop roughly. Add to a food processor and process until completely smooth and free of lumps.
For the mango curd:
- Fill a medium sauce pot with a couple inches of water and turn on medium heat. Add mango purée, egg yolks, sugar, fresh lime juice, and 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, about 7-10 minutes.
- Turn off heat; add 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
Did you try this recipe?
Be sure to leave a comment below!
