Mango Curd Recipe

As a self-proclaimed foodie adventurer, I recently stumbled upon a little slice of tropical paradise in the form of mango curd, and trust me, your taste buds are in for a sweet and tangy journey. 🍋🥭

I adore the rich, creamy texture of mango curd, which is ever so slightly sweet. It might balance well with the warm, tropical air and sun that hint at summertime, but that doesn’t mean you can only enjoy this curd during those blissful months.

Use it as a filling for a tart, slather it on waffles or pancakes, or just adore it by the spoonful. Mango curd is not seasonal.

Mango Curd Recipe Ingredients

• Mango puree: Rich in vitamin C, adds natural sweetness and tropical flavor.
• Egg yolks: Provide richness and protein, create a creamy texture.
• Granulated sugar: Sweetens the curd, balances the tart lime.
• Lime juice: Adds a zesty citrus tang, enhances mango flavor.
• Unsalted butter: Adds smoothness and richness, creates a silky texture.
• Pinch of salt: Enhances all flavors, balances sweetness.

Mango Curd Recipe Ingredient Quantities

• 3 large egg yolks
• 2/3 cup fresh mango puree
• 1/3 cup granulated sugar
• 1 tablespoon fresh lime juice
• 1/4 cup unsalted butter, cubed
• Pinch of salt

How to Make this Mango Curd Recipe

1. In a medium saucepan, combine the yolks, mango puree, granulated sugar, lime juice, and a pinch of salt. Whisk together until smooth.

2. Put the mixture into a medium pan and heat it over medium heat. Stir it constantly until it thickens and coats the back side of a spoon. This should take 8-10 minutes.

3. Lower the heat and add the cubed butter, one piece at a time, stirring continuously to incorporate each piece before adding the next. The curd is smooth when all the butter has been added.

4. As soon as all the butter is incorporated, take the pan off the heat.

5. Strain the mango curd through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This is an important step to ensure a smooth and creamy curd without any undesirable textures.

6. Allow the curds to cool just a bit at room temperature. Stir occasionally.

7. Place plastic wrap directly on the surface of the mango curd to prevent a skin from forming and chill it in the refrigerator for at least 1 hour or until completely cold.

8. After chilling, smooth the mango curd well before using.

9. Refrigerate the mango curd in an airtight container for storage of up to 1 week.

10. Spread the mango curd on toast, use it as a filling for cakes or pastries, or top yogurt or ice cream with it.

Mango Curd Recipe Equipment Needed

1. Medium saucepan
2. Whisk
3. Medium heatproof pan
4. Wooden spoon or silicone spatula
5. Fine-mesh sieve
6. Clean bowl
7. Plastic wrap
8. Airtight container

FAQ

• Can I use frozen mango instead of fresh?You can use frozen mango; you just have to thaw it first and then blend it into a puree before using it.
• How do I make mango puree?Fresh mango should be peeled and chopped and then blended until smooth in a food processor or blender.
• Can I substitute lemon juice for lime juice?Indeed, if lime juice is not available, you can use lemon juice. It will change the flavor a bit.
• How do I store mango curd?Keep the curd in an airtight container in the refrigerator, where it will stay fresh for up to one week.
• Can I use salted butter instead of unsalted?Yes, but do not add the pinch of salt in the recipe to balance the flavors.
• Can I double the recipe?Definitely, just double the ingredients; however, make sure you have a big enough pot to accommodate the increased volume.
• Is it possible to make mango curd without sugar?For the curd’s consistency and flavor, you need sugar; but you can try putting in honey or some kind of sweetener, remembering always that these may change the basic profile of the dessert.

Mango Curd Recipe Substitutions and Variations

For the fresh mango puree, you can substitute with equal amounts of peach or apricot purees.
Substitute an equal amount of honey or agave syrup for granulated sugar, and keep in mind this may cause a slight shift in flavor and sweetness.
Substitute lemon juice for lime juice to achieve a similar level of tartness.
Change unsalted butter with coconut oil to add a hint of tropical flavor.

Pro Tips

1. Choose the Right Mangos For the best flavor, select ripe, sweet mangos. Taste the puree before adding it to the mixture; if it’s tangy or not sweet enough, consider adjusting the sugar slightly to balance the taste.

2. Control the Heat Carefully When thickening the curd, keep the heat at medium and stir constantly to prevent the egg yolks from curdling. If you notice any lumps forming, immediately remove the pan from the heat and continue stirring to distribute the heat more evenly.

3. Butter Incorporation Make sure the butter is at room temperature before you add it to the curd. This helps it blend more smoothly, creating a creamier texture.

4. Strain for Smoothness Don’t skip the straining step, as it removes any small pieces of cooked egg or undissolved sugar, ensuring a velvety smooth curd.

5. Cooling Technique When covering the curd with plastic wrap, make sure the wrap touches the surface of the curd directly. This prevents a skin from forming, maintaining a smooth texture when served.