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Homemade Mango Curd

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Homemade Mango Curd is a silky, buttery fruit spread with bright tropical mango flavor and a refreshing touch of citrus. Its creamy texture makes it perfect for toast, scones, pancakes, cakes, tarts, yogurt, and desserts.

Ingredients

  • 1 cup smooth mango purée
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 3 tablespoons fresh lime juice or lemon juice
  • 1 teaspoon finely grated lime or lemon zest, optional
  • 6 tablespoons unsalted butter, cut into small pieces
  • Pinch of fine sea salt

Instructions

  1. Peel and chop ripe mangoes, then blend the flesh until completely smooth. For an especially silky texture, press the mango purée through a fine-mesh sieve before measuring.
  2. Combine the whole eggs, egg yolks, and granulated sugar in a medium saucepan. Whisk thoroughly while cold until smooth and well combined.
  3. Whisk in the mango purée, fresh lime or lemon juice, optional citrus zest, and a pinch of fine sea salt.
  4. Place the saucepan over low to medium-low heat. Cook while stirring constantly with a silicone spatula or wooden spoon to prevent the eggs from scrambling.
  5. Continue cooking for approximately 8–12 minutes, until the curd noticeably thickens and coats the back of a spoon or spatula. A finger drawn through the coating should leave a clear path.
  6. Remove the saucepan from the heat. Add the butter a few pieces at a time, stirring until each addition melts completely before adding more. Continue until the curd is smooth and glossy.
  7. Pour the warm mango curd through a fine-mesh sieve into a clean bowl to remove any small pieces of cooked egg, zest, or mango fiber.
  8. Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Let it cool, then refrigerate for approximately 2 hours or until completely chilled and thickened before serving.

Notes

  • Use smooth mango purée made from ripe, flavorful mangoes for the best color and flavor.
  • Frozen mango can replace fresh mango. Thaw completely, drain excessive liquid if necessary, and blend until smooth before measuring.
  • Keep the heat low to medium-low and stir constantly to prevent the eggs from scrambling.
  • The curd will remain relatively soft while warm and will become considerably thicker after chilling.
  • For mango lime curd, use fresh lime juice and zest for a distinctly tropical flavor.
  • For mango lemon curd, use fresh lemon juice and zest for a brighter, more traditional citrus flavor.
  • Vanilla extract or vanilla bean paste can be stirred into the finished curd after cooking.
  • Store completely cooled mango curd in a clean airtight container in the refrigerator and use within about 1 week.
  • For longer storage, freeze the curd in a freezer-safe container for up to about 2 months, leaving a little room for expansion. Thaw overnight in the refrigerator and whisk or stir thoroughly before serving.

Nutrition

Find it online: https://thefamilycooking.com/homemade-mango-curd/