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
2tablespoonslemon juice (8 teaspoons)(notes)
2large eggs (whole eggs)
2egg yolks, from large eggs
115gunsalted 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
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.