Fruit curd are enjoyable to make so don’t let mango season pass by before making this gorgeous Homemade Mango Curd. This creamy, sweet and silky-smooth curd takes just 10-15 minutes to make and is brimming with fresh mango flavour.
Mango curd can be used in filling for tarts and cakes, inside cupcakes, spread on toast or scones. Essentially curd is mixture of fruits, sugar, butter and eggs and turns into a spreadable condiment that you can use in so many ways (besides eating straight out of the jar).
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Are you dreaming of ways to use those gorgeous in season mangoes? Like my very first curd recipe – Homemade Lemon Curd – I’ve stuck to a traditional curd recipe by using eggs. There is no need for cornflour, however, this curd is softer than my lemon curd.
This is a gorgeous, buttery mango spread. Its soft, silky-smooth and absolutely luscious but I feel I should note this does not taste like eating a fresh mango out of the skin.
This is a fruit curd so it has the flavour of mango but is buttery and spreadable too 🙂 Best of all worlds if you ask me.
How To Make Mango Curd
- Start by pureeing the flesh of one large mango in a blender or food processor. Push it through a sieve so you know there are no chunks.
- Add all the ingredients, except the butter, to a heavy based saucepan and whisk gently over low heat until the sugar has dissolved.
- Now start adding the butter, 3-4 small cubes at a time and stir each one in until it’s dissolved, before adding the next lot.
- Once all the butter has been added, keep stirring until it gets quite thick. It should coat the back of the spatula and if you draw a line through it with your finger it won’t run. That’s when you know it’s ready.
- Pour it into sterilised preserving jars.
How To Use Mango Curd
So now you have a batch of luscious mango curd, what can you use it for? Try these ideas;
- Over pancakes or waffles
- To top a pavlova
- Over oatmeal for a tropical breakfast treat
- In smoothies
- Use it to top cakes or inside cupcakes
- Spread on scones
- Swirl it through softened ice cream, then refreeze it for mango swirl ice cream
- Give it to someone as a gift. Use pretty preserving jars and add a nice gift tag.
Tips for the best mango curd.
- Use ripe mangoes: For best results, the mangoes must be fresh and ripe
- Don’t stop stirring: It’s very important with curds to stir often as the heat can curdle the eggs if it’s not constantly being evened out and due to the sugar content, the curd could also catch on the bottom. Stirring will make sure you’re controlling that heat.
- Fresh lemon juice and zest will give the best result.
- Use sterilised preserving jars to keep your curd longer.
How To Sterilise Preserving Jars
Sterilising the jars that you store any type of preserves in is very important if you want them to last longer than a week. I love using these Weck preserving jars.
- Boiling: Boil the jars in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool slightly.
- Oven: My preferred way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Pour the hot curd in while the jars are still hot.
How To Store Mango Curd
This Mango Curd will keep for at least a week or up to 10-14 day in unopened, sterilised jars stored in the fridge. Once opened, it will keep for about 1 week.
You can freeze it for up to 3 months as well. Thaw it in the fridge overnight.
Mango Curd FAQ’s
I actually find it best to cut off the cheeks, then scoop the flesh out with a spoon as, once peeled, mangoes can become very slippery. Here’s how you do it;
1. First, use a sharp knife to slice the cheeks off, trying to cut right alongside the stone in the centre.
2. Now, following the shape of the stone again, cut off the two edges. You should be left with a stone with hopefully not too much flesh left on it.
3. Use a knife to cut a checkerboard pattern in the flesh-side of each of the cheeks, then use your fingers to press the skin upwards and bend the flesh out. Now you can easily slice off the chunks.
4. With the two smaller pieces, place your sharp knife between the skin and flesh on one side, then slowly guide it all the way through to the other while holding the skin down with the other hand.
Many mangoes start out green and get more golden as they ripen, however some varieties have different characteristics so to see if your mango is ripe, give it a very gentle squeeze. You should feel a little give – it shouldn’t be squishy and it shouldn’t feel hard. Also, smell the end where the stalk was and you should smell a strong, sweet mango scent.
Store them at room temperature in a paper bag for 1-2 days and they’ll ripen up quicker.
Luscious and creamy, this mango curd is a lovely way to enjoy a bounty of plump, ripe mangoes. Imagine a little batch of scones with cream and mango curd for morning tea. Yum!
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Homemade Mango Curd
- 1 cup mango puree
- ½ cup sugar
- 2 tablespoons lemon juice (notes, 8 teaspoons)
- 2 large eggs (whole eggs)
- 2 egg yolks, from large eggs
- 115 g unsalted butter, cubed and cold
- Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
- Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
- Pour into sterilised conserve jars and store in the fridge.
- Make sure to use ripe mangoes. When you smell the stalk end, you should get a strong mango smell.
- This recipe makes roughly 2 cups of curd
- I use a standard Australian tablespoon (= 4 teaspoons worldwide)
- It’s very important to use a heavy based saucepan as it distributes the heat more evenly and keeps the curd from burning.
- I get 1 cup pure from one largish mango.
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