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.
For best results, always weigh ingredients where a weight is provided
Equipment
heavy based saucepan
whisk and silicone spatula
Weck preserving jars
Instructions
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.
Notes
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 puree from one large mango.
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.