A small preserve jar filled with yellow mango curd, with another jar and slices of mango behind it.
5 from 8 votes

Homemade Mango Curd

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 30 serves
Author: Marie Roffey
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.
Course: Condiment, Preserve
Cuisine: American, Australian, World
Keyword: homemade mango curd, mango curd


  • 1 cup mango puree
  • 1/2 cup sugar
  • 2 tablespoons lemon juice (8 teaspoons) (notes)
  • 2 large 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.


Equipment used: heavy based saucepan, whisk and silicone spatula, Weck preserving jars
  1. This recipe makes roughly 2 cups of curd
  2. I use a standard Australian tablespoon (= 4 teaspoons worldwide)
  3. It's very important to use a heavy based saucepan as it distributes the heat more evenly and keeps the curd from burning.
  4. I get 1 cup pure from one largish mango.