Homemade Mango Curd
This homemade Mango Curd is deliciously tangy, creamy, and sweet. A foolproof, kitchen-ready recipe that’s easy to follow with perfect results.
Ingredients
- 1 cup mango puree 220g
- ½ cup sugar
- 3 tablespoons fresh lime juice
- 2 large eggs
- 2 egg yolks
- Pinch of salt
- ¼ cup unsalted butter, cut into small pieces ½ stick
Instructions
- Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium high heat.
- 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.
- 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°
- Remove the bowl from the simmering water and whisk in butter.
- Strain the curd into a nonreactive bowl.
- Press plastic wrap over the surface of the curd and refrigerate until chilled.
Notes
- 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.
Nutrition
Serving: 2tablespoonsCalories: 40kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 38mgSodium: 8mgPotassium: 33mgFiber: 0.2gSugar: 7gVitamin A: 192IUVitamin C: 5mgCalcium: 7mgIron: 0.2mg
Tried this recipe?Let us know how it was!