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Homemade mango curd in a glass jar
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Fresh Mango Curd

A sweet-yet-tart curd made with fresh mangos. This vibrantly colored mango curd is delicious as a filling for cakes, tarts, or pavlova.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Servings: 1.5 cups
Author: Karie

Equipment

  • Food processor

Ingredients

  • 1 cup mango purée*
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon sea salt
  • 2 ounces (4 tablespoons) unsalted butter cold, 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. (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.