Mango Curd

1. Prepare the Mangoes

Blend 300 grams of ripe mango flesh until completely smooth. If you want it to be extra silky, strain it.

2. Mix the Ingredients

In a medium saucepan (off heat), whisk together the mango purée, 100 grams of caster sugar, 2 whole eggs, 2 egg yolks, 1–2 tablespoons of lemon juice, and a pinch of salt until smooth.

3. Cook the Mango Curd

Place the saucepan over low to medium heat. Whisk the mixture constantly while cooking. It is important to stir constantly to prevent the eggs from curdling. The mixture will gradually thicken. Cook for about 10–15 minutes, or until the mango curd has a creamy consistency and coats the back of a spoon (it should reach around 75–80°C if you’re using a thermometer). When you run your finger through the curds on the spoon, a clear trail should remain.

4. Incorporate the Butter

Once the mixture has thickened, remove the mixing bowl from the heat. Cut 60 grams of unsalted butter into small cubes and add them to the bowl.

Incorporate the butter while the mixture is still warm. Whisk thoroughly for a smooth consistency.

5. Strain the Curd

Pour the mango curd through a fine-mesh sieve into a clean bowl. This removes any zest or cooked egg bits, creating a perfectly smooth curd.

6. Cool and Store

Allow the mango curd to cool to room temperature before transferring it to sterilized jars. Seal the jars and refrigerate. The curd will thicken further as it cools and can be stored in the fridge for about 1 week.

Tips for the Perfect Mango Curd

Here are a few tips to ensure your homemade mango curd turns out perfectly:

Fresh Lemons: For the best flavour, use fresh lemon juice. Avoid bottled lemon juice, as it does not have the same vibrant taste.

Low Heat: When cooking mango curd, keep the heat low to prevent the eggs from curdling. Continuous whisking is the key to a smooth, creamy texture.

Butter Temperature: Make sure the butter is at room temperature before adding it to the warm curd. This ensures smooth incorporation and gives the curd a shiny surface.

How to Store Mango Curd

• Store the mango curd in an airtight container in the refrigerator for up to 1 week.
• Freeze for up to 2 months (leave room in the jar for expansion).

Variations to Try

Mango Coconut Curd: For a tropical flavour, stir in 2–3 tablespoons of coconut cream at the end.

Spiced Mango Curd: Add a pinch of cardamom or ginger for warmth.

Honey Mango Curd: Replace half of the sugar with honey for a different sweetness and flavour.

For more sweet indulgence, check out these delicious recipes:

Homemade Lemon Curd

Homemade Vanilla Custard

Sour Cherry Curd

Conclusion

Whether you spread it over scones or toss it into cheesecake batter, this mango curd is a flavour-packed staple worth keeping on hand. Make a batch and let your creativity (and desserts) shine.