Homemade Mango Curd
Servings: 30 serves
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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.
Ingredients
- 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
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
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.
- I get 1 cup pure from one largish mango.