Using fresh, sweet mangoes, this creamy Homemade Mango Curd is just so easy and quick to make. It’s gorgeous served as a topping on scones, pavlova, pancakes and so much more.
I adore making fruit curds and lucky for me, you guys seem to love them so I couldn’t let mango season pass me by before making this gorgeous Homemade Mango Curd.
This creamy, sweet and silky-smooth curd takes just minutes to make and is brimming with fresh mango flavour.
When mango season hits, I’m always dreaming up ways to use them. They’re one of my favourite fruits. The bizarre part about that fact is that this mango curd is only my second mango recipe on the blog after this Mango Coconut Cheesecake.
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.
How To Peel A Mango
You are much better off scooping the flesh out of a mango, than peeling it as it will become slippery and difficult to handle otherwise.
- First, use a sharp knife to slice the cheeks off, trying to cut right alongside the stone in the centre.
- 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.
- 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.
- 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.
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 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.
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.
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!
Homemade Mango Curd
- 1 cup mango puree
- 1/2 cup sugar
- 2 tablespoons lemon juice (8 teaspoons) (notes)
- 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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