Silky smooth, creamy and ultra delicious, this homemade mango curd recipe is one you definitely need to try out when mangoes are still in season.
Mango curd is a super luxurious, creamy and versatile spread that you can whip up using fresh, ripe mangos or mango puree, and put to use in a ton of different ways.
They're the perfect way to use up some extra mangos that you may have, and transform them into a sweet treat that's brimming with all the fresh flavors you're looking for.
If you love lemon curd or have tried making any fruit curd earlier, you'll find this mango curd recipe to be quite similar.
It is super easy to put together- it barely takes 15 minutes or so and has the perfect fresh mango flavor.
You can then use this curd in other recipes and sweet creations, or just enjoy it own its own too with some toppings of your choice.
What's So Great About the Recipe?
The simplicity of this recipe is what won me over.
I have to admit, I'm not a dessert person. Very rarely will you find me spending more than 20 minutes in the kitchen putting together a sweet dish. Unless, of course, it is my all time favorite baked yogurt recipe.
This easy mango curd, however, surprised me with its simplicity of flavors, technique and its versatility.
Fresh mango: I've used fresh Alphonso mangoes for this recipe, but you can use any other kind of mangoes too. Just make sure they're ripe- that way, they'll retain their natural sweetness, and you won't have to use as much sugar.
Egg yolks: Egg yolks help the lemon curd get that creaminess and the silky smooth consistency you're looking for. You won't need whole eggs for this recipe.
Granulated sugar: Sugar just helps lend that extra sweetness to the mango curd.
Butter: Butter helps add that little luxurious taste and feel to the homemade curd.
Salt: A dash of salt can bring out the flavors of this delicious mango curd like nothing else.
Lemon juice: A bit of lemon juice just helps keep the curd from having an eggy flavor, and actually brightens up its original sweet flavor.
See recipe card for quantities.
How to Make the Mango Curd
Start by making the mango puree. Add the mango to a blender or food processor and blend it into a smooth puree.
Set up a double boiler with a large pot or a saucepan. Combine the sweet mango puree with the egg yolks, salt and sugar in a bowl.
Place the bowl over the saucepan and cook it over medium heat whisking it continuously using a rubber spatula until the mixture thickens. While the mixture is still hot, add the butter and whisk it all once again until well combined.
Now add the fresh lemon juice, give it a quick stir and your fresh mango curd is ready to be used. Refrigerate the warm curd for at least 3-4 hours, if not more before using the mango curd.
Substitutions & Variations
- If you can't seem to be able to get your hands on fresh mango, you could also use frozen mango, canned mango or mango pulp too. The idea is to get some fresh mango flavor to the dish.
- To get some extra mango flavour, you can add a dash of mango extract too.
- Another great idea is to bring in some flavor variation and try other ingredients and fruits to create different flavored fruit curds in addition to the mango flavored curd. You could, for instance, blend passionfruit and mango together to create a mango passionfruit curd.
- If you don't have lemon juice needed for this recipe, you can also substitute with fresh lime juice instead. Lime juice lends the curd that extra tangy flavor, perfectly balancing out the sweetness.
When you use a double boiler, there's almost no chance that the mango curd mixture will overcook, which is exactly what you need.
How to Store the Leftover Mango Curd
You can store mango curd for later too, if you have any leftovers.
Just transfer it to a clean airtight container or a bowl and refrigerate it for up to 3 days.
You can also freeze mango curd if you want it to last longer. Simply move it to a freezer safe container and press plastic wrap on the surface of the curd to keep it from getting crystallized.
Tips & Tricks to Nail the Recipe
- Remember to start off with egg yolks that are at room temperature. If you use cold eggs, it will end up curdling and you won't get that smooth curd consistency you're looking for.
- If you're using canned mango for this recipe, you'll need to cut down the amount of sugar you're using, or the curd will end up turning overly sweet.
- When you cook the curd, remember to whisk it continuously and only let it reach a gentle simmer and never boil over.
- To check if the curd has cooked, check if its consistency is such that it is able to coat the back of a spoon without dripping.
- Using direct heat to cook the mango curd will give the curd a metallic taste and make it unappealing.
- Remember to always use ripe and fresh fruits when you make mango curd, or any other fruit curd for that matter.
- To get the perfect smooth consistency, you can strain the curd by pressing it through a fine mesh sieve using a spatula.
How to Serve the Mango Curd
This mango curd is deliciously flavorful, and can be used in a ton of different ways for different recipes.
Here are a few ideas to get you going.
The easiest way to use mango curd is to layer it in tarts. Mango curd tarts taste incredibly flavorful just like lime curd tarts, and have a great fresh mango flavour.
These tarts are sure to be a total crowd pleaser if you're whipping them up for a little party you're throwing.
As a Topping
This fruity curd can be an excellent topping for your cupcakes, scones, pavlovas and even breakfast toast.
I also love adding some of it to my bowl of overnight oats to really bring in some extra flavor and deliciousness, not to mention a big punch of vitamin C.
This creamy mango curd can be a great cake filling, and lend any simple cake that delicious mango flavor you're looking for.
You can, in fact, also top it on a single layered cake instead of icing.
This can be a wonderful addition to your dessert cups. You can use it to add flavor to your homemade ice cream or use it as a layer in your trifle or any other layered desserts for that matter.
I also think the versatile flavor of the curd is a big win when you add it as a layer over your pancakes and waffles.
On its Own
The simplest, easiest way to enjoy mango curd is on its own. Simply top it with some whipped cream and some chopped mango chunks (if you really want to go the extra mile) and serve it chilled.
If you whisk the mango curd correctly while it is on heat, it should have the perfect consistency you're looking for, and you won't need to strain it. You can, however, pass the curd through a fine-mesh sieve if the curd looks grainy or textured.
This flavorful curd can be topped with almost anything you want. Fresh mango chunks are a classic you can't go wrong with, but you can also go beyond that and sprinkle some nuts and seeds powder on the curd to add an element of crunch.
You can also sprinkle some desiccated coconut on the curd to bring in the tropical vibes.
Looking for other recipes like this? Try these:
- ½ cup granulated sugar
- 4 egg yolks
- 1.5 cup fresh mango
- 4 tablespoon butter unsalted
- ¼ teaspoon salt
- 1 tsp lemon juice
- Start by making the mango puree. Add the mango to a blender or food processor and blend it into a smooth puree.
- Set up a double boiler with a large pot or a saucepan. Combine the sweet mango puree with the egg yolks, salt and sugar in a bowl, place the bowl over the saucepan and cook it over medium heat whisking it continuously using a rubber spatula until the mixture thickens.
- While the mixture is still hot, add the butter and whisk it all once again until well combined.
- Now add the fresh lemon juice, give it a quick stir and your fresh mango curd is ready to be used.
- Refrigerate the warm curd for at least 3-4 hours, if not more before using the mango curd.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove