Go Back
–+ servings
A little cup full of mango curd
Print Recipe

Fresh Mango Curd

A sweet-yet-tart curd made with fresh mangos. This vibrantly colored mango curd is awesome as a filling for cakes, tarts, or pavlova.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Servings: 2 cups
Author: Karie

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

Mango curd will keep in the refrigerator for about 2 weeks, or in the freezer for a few months.