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    Home » Recipes » Dessert

    Homemade Mango Curd

    August 23, 2021 by Kelly 18 Comments

    This homemade Mango Curd is deliciously tangy, creamy, and sweet. A foolproof, kitchen-ready recipe that’s easy to follow with perfect results.

    a jar of Homemade Mango Curd this recipe!

    Jump to Section

    • What is Mango Curd
    • How to make Mango Curd at home
    • How to store Mango Curd
    • Tips for success
    • What to use Mango Curd for
    • FAQs
    • Homemade Mango Curd
    • LOVE IT? PIN IT!

    What is Mango Curd

    Mango curd is a mixture of fruit, sugar, eggs, and butter that is cooked into a rich dessert topping or spread with a silky smooth, pudding like texture. It’s buttery and sweet with intense tart mango flavor. It’s super easy to make and comes together quickly on the stove.

    a jar of Homemade Mango Curd

    How to make Mango Curd at home

    1. Combine all of the ingredients except the butter in a nonreactive bowl (like glass)
    2. Set bowl over a pan of simmering water without allowing the bowl to touch the water. Whisk constantly until the mixture thickens enough to coat the back of a spoon, about 10 minutes. The temperature should reach 170°F.
    3. Remove the bowl from the simmering water and whisk in butter.
    4. Strain the curd into a nonreactive bowl. Press plastic wrap over the surface of the curd and refrigerate until chilled.
    step by step process how to make mango curd

    How to store Mango Curd

    Refrigerator: Store mango curd in an airtight container in the refrigerator for 10 days.

    Can you freeze mango curd? Yes! Store in the freezer up to 1 month. When ready to use, thaw overnight in the refrigerator.

    Tips for success

    • Use sweet, ripe mangos and fresh lime juice for the sweetest, most vibrant flavor.
    • Use a nonreactive bowl, like glass, ceramic, or stainless steel when making mango curd. Acid in the curd can react with metal, giving the curd a metallic taste. (Stainless steel is nonreactive.)
    • Make mango curd in a double boiler. It is highly recommended to use a double boiler when making mango curd. Double boilers heat much more gently than direct heat, which will lessen the risk of your curd breaking and your eggs scrambling.
    • To make a double boiler, simply fill a saucepan with about 1 inch of water. Bring the water to a gentle simmer and set a bowl that sits comfortably over the saucepan without touching the water.
    • Use a heatproof rubber spatula and whisk.  I like to alternate between a spatula and a whisk. The whisk to make sure it’s smooth and the spatula to scrape the edges of the bowl.
    • Stir the curd often as it cooks.  Move your spatula or whisk constantly all over the bottom and sides of the bowl to control the coagulation reaction.  You want it to be slow and gentle so that the curd becomes creamy and smooth.
    • Take your time! Be patient and do not try to heat it too quickly or the eggs will scramble.

    What to use Mango Curd for

    Mango curd is very versatile and is wonderful anywhere that you’d love a burst of refreshing mango flavor!

    • Spread on English muffins, homemade biscuits, toast, or croissants
    • Use as a filling for tarts, sandwich cookies, macarons, meringues, cakes, pies, or crepes
    • Use as a topping for bread, scones, pancakes, waffles, or cheesecake
    • Use as a sauce for desserts or ice cream
    • Stir in yogurt, cottage cheese, or spoon on ice cream
    • As a topping for my Mango Cheesecake
    a jar of Homemade Mango Curd

    FAQs

    Why does my mango curd taste metallic?


    The most common reason curd tastes metallic is due to using aluminum or metal bowls. The acid in lime juice tends to react with metal, and eggs can react with aluminum, turning them green. Use a glass, ceramic, or stainless steel bowl when making mango curd.
    In addition, processed white granulated sugar has the tendency to make curd metallic. If your curd has a slight metallic flavor, try substituting raw sugar, like cane sugar, for the white sugar.

    Why did my mango curd split?


    The most common reason why your homemade mango curd split is cooking the curd on too high temperature. Because curd is an egg yolk based "sauce," it requires gentle cooking so that the egg doesn't become scrambled. If the egg yolks become scrambled, the curd will no longer be creamy and will not bind together like a smooth sauce.
    Another reason why your curd may have split could be because your butter wasn't cold. Cold butter is essential for emulsifying butter into a sauce. If the butter is melted or softened, it'll melt too rapidly in the mango curd, which makes it hard for the curd to emulsify the butter.
    Another reason is combining the egg yolk and sugar too early. If the sugar is added to the egg yolks too early or before the rest of the ingredients are prepared, the sugar could potentially "cook" the yolks. The yolks will turn chunky and no longer be able to produce a smooth sauce.


    Do I need to strain homemade mango curd?


    Straining the curd is up to personal preference. If you want a silky smooth curd, you should definitely strain it. If there are any bits of egg whites that got cooked, straining will remove them.


    Is mango curd supposed to taste eggy?


    No. Although mango curd is an egg based sauce, it should not taste eggy. Overcooking or scrambling the eggs can give an eggy taste.


    Why is my mango curd not set?


    Mango curd should be able to coat the back of a spoon when it's hot and becomes like pudding when it's chilled. Curd may not be set properly if it doesn’t contain enough eggs, has too much liquid, doesn’t contain enough sugar, isn’t cooked long enough, or was cooked over too high of heat and the eggs scrambled.


    How thick is curd supposed to be?


    While the curd is warm, it should be able to coat the back of a spoon. After it is chilled, it should be spreadable like a pudding.



    How long does curd have to chill?


    Chill for at least 2 hours or preferably overnight. The curd will thicken as it cools.

    Print
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    a jar of Homemade Mango Curd

    Homemade Mango Curd


    ★★★★★

    5 from 3 reviews

    • Author: Kelly
    • Total Time: 20 minutes
    Print Recipe
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    Description

    This homemade Mango Curd is deliciously tangy, creamy, and sweet. A foolproof, kitchen-ready recipe that’s easy to follow with perfect results.


    Ingredients

    Scale
    • 1 cup (220g) mango puree 
    • ½ cup sugar
    • 3 tablespoons fresh lime juice
    • 2 large eggs
    • 2 egg yolks
    • Pinch of salt
    • ¼ cup (½ stick) unsalted butter, cut into small pieces

    Instructions

    1. Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium high heat.
    2. Whisk the mango puree, sugar, lime juice, eggs, egg yolks, and salt in a nonreactive bowl that fits over the saucepan without touching the water.
    3. Place the bowl over the saucepan of simmering water and stir constantly with a whisk and/or rubber spatula until the mango curd mixture thickens enough to coat the back of a spoon, about 10 minutes. The temperature should reach 170°
    4. Remove the bowl from the simmering water and whisk in butter.
    5. Strain the curd into a nonreactive bowl.
    6. Press plastic wrap over the surface of the curd and refrigerate until chilled.

    Equipment

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    • Prep Time: 5
    • Cook Time: 15
    • Cuisine: American

    Keywords: mango curd, dessert, topping, spread

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    1. angiesrecipes

      August 23, 2021 at 2:31 pm

      So creamy, smooth and fruity. Pass the spoon over, please 🙂 I would love to dig right in!

      Reply
      • Kelly

        September 14, 2021 at 12:04 am

        It's wonderful, Angie! Thanks so much!

        Reply
    2. Ben | Havocinthekitchen

      August 24, 2021 at 7:53 am

      I made mango curd some time ago this year, but while it was quite tasty, the colour wasn't appetizing, kind of greysh/brownish. But those mangoes weren't too good, and I bet the key factor for making mango curd is exceptional fruit.
      Anyway, this curd looks impeccable - luscious and such a beautiful colour!

      ★★★★★

      Reply
      • Kelly

        September 14, 2021 at 12:02 am

        I used some lovely Mexican mangoes, Ben. They were tart and sweet with a beautiful color. Thanks so much!

        Reply
    3. Balvinder

      August 25, 2021 at 11:10 am

      How tempting this looks! I have tried lemon curd but never thought of making with mango.What a wonderful idea!

      Reply
      • Kelly

        September 14, 2021 at 12:01 am

        It's a wonderful curd, Balvinder! Thanks so much!

        Reply
    4. John / Kitchen Riffs

      September 01, 2021 at 11:39 am

      Mangoes are one of my favorite fruits, so this certainly appeals to me. Have had plenty of lemon curd, but never mango. Need to correct that. 🙂 Good stuff -- thanks.

      Reply
      • Kelly

        September 13, 2021 at 11:14 pm

        They're one of my favorites, too, John! And having them in a curd is pretty wonderful! Thanks so much!

        Reply
    5. Laura

      September 07, 2021 at 6:28 pm

      Thanks for all the tips and tricks for this recipe, Kelly! I've been wanting to make a curd from something other than citrus! This looks gorgeous and sounds so yummy!

      ★★★★★

      Reply
      • Kelly

        September 13, 2021 at 11:13 pm

        It's a wonderful curd, Laura! Thanks so much!

        Reply
    6. mjskitchen

      September 11, 2021 at 6:44 pm

      I really don't know why I've never made a curd. I certainly love eating them. Your mango curd looks exceptional and for a mango lover like me - irresistible.

      Reply
      • Kelly

        September 13, 2021 at 11:11 pm

        I eat the stuff by the spoonfull, MJ! Thanks so much!

        Reply
    7. Cookie Monster

      September 12, 2021 at 10:01 pm

      Fantasia stuff

      ★★★★★

      Reply
      • Kelly

        September 14, 2021 at 9:43 am

        Thanks so much, Cookie Monster!

        Reply
    8. Alaina

      April 27, 2022 at 5:28 pm

      I used Carabao mangos and they were tart as can be. Not much mango flavor. However, I added Amoretti’s natural mango extract, omitted the citrus, and added 2TBL sugar. This is fabulous. I just may make another bath while this one is cooling.

      Reply
      • Kelly

        April 27, 2022 at 6:36 pm

        Adding the natural mango extract is a great idea, Alaina!

        Reply
    9. Zoe

      June 21, 2022 at 9:50 pm

      Can I can this recipe??

      Reply
      • Kelly

        June 23, 2022 at 4:48 pm

        Hi Zoe, while curds can be canned, I don't know the specifics on the ingredient ratios or timings.

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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