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.