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    Home » Recipes » Easy Mango Curd Recipe

    July 22, 2021 Australia/New Zealand

    Easy Mango Curd Recipe

    Jump to Recipe

    Mango Curd. Easy to make, tastes like summertime in a jar. 

    yellow mango curd in a jar on a blue plate with whole mangoes

    I love making homemade curd. It is easy and can be used in a variety of ways. I had to make a mango curd with my mango recipe series this summer. I have had so much fun with my mini series of recipes this year with a single featured ingredient for each series. So far I have done a series for each of the following:

    Meyer lemon

    Hibiscus

    Passion Fruit

    Mango

    Next up will be avocado then after that pineapple. I do want to do coconut recipes as well but as we head into fall I might switch it up a little from the tropical side of things and focus on a few other main ingredients I love such as late summer, early fall tomatoes, apples, squash etc.

    Maybe I will do coconut recipes around Christmas time. Tropical holidays recipes. I made a lot of cookie recipes at the holidays last year so I think this year I will branch out and do something different. I also want to do a series of recipes based on my Austrian heritage. And my husband's Italian heritage. So many recipe series and ideas I have right now. Lots of good food coming your way. 

    yellow mango curd in a jar on a blue plate with whole mangoes

    But for now just two more recipes in my mango series for now. This mango curd and a decadent dessert using the mango curd!

    What is in mango curd?

    Mango curd is super simple, just like any other curd recipe. You need:

    Fresh mangoes

    lemon juice

    sugar

    butter

    eggs

    pinch salt

    ten whole red yellow and green mangoes on a blue platter

    There are several ways to make curd, and ever since discovering the mixing bowl way that I used for my passionfruit curd, I used the same method for this fresh mango curd.  

    How do you make mango curd?

    Traditional curd is made with heating  juice or puree with sugar, tempering the eggs, and then mixing in the butter off the heat. I use this method with my meyer lemon curd and pineapple curd. 

    For this mango curd ( and my passion fruit curd) I used the mixer method. Similar to starting a cake recipe with creaming butter and sugar first. I used the double boiler method once everything is mixed to cook the curd, strain ( to get out any tid bits of separated cooked egg - it happens) and then chill until set. 

    What do you use curd for?

    Curds can be used in a variety of ways such as:

    Cake and cupcake filling

    Ice cream mix in

    Topping for Pavlova

    Sandwich cookie fillings

    Toppings for waffles or pancakes

    Mix with sweetened whipped cream for a quick mousse

    Use it as a tart or pie filling 

    So many uses. You could also just sit down with a jar and a spoon. I've been known to do that. 

    A few more notes about this Easy Mango Curd Recipe first:

    • Use ripe, fresh mangoes. They will have the most flavor and not be as watery as frozen then thawed mango
    • Use fresh lemon juice, it will help thicken and add a little needed acid to the curd recipe
    • I use both whole eggs and yolks, save those egg whites for meringue recipes or an egg white omelette.
    • Use good quality unsalted butter. I like Clover. 
    • The pinch of salt helps balance the flavor, I prefer to add in a little Kosher salt than use salted butter. 
    • Strain the curd to get out any little tid bits of cooked egg. Its ok if there is a little bit of cooked egg pieces in the curd, hard to not have it happen. This is why stirring constantly over the low heat with a double boiler is important, but so is straining.
    • Press plastic wrap to the entire surface of the warm curd after transferring to a bowl then cover with a lid. Chill fully before using. I usually make curd the day before I need it for any other recipes. 

    Easy Mango Curd Recipe

    Shanna
    Tart and sweet tropical mamgo curd made with fresh red mangoes. Summertime in a jar.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Additional Time 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins

    Ingredients
      

    • 10 tablespoon unsalted butter, room temperature (140g)
    • ¾ cup granulated sugar, 150g
    • 2 whole large eggs
    • 3 large egg yolks
    • 1 cup fresh mango puree, 225ml from 2-3 red mangoes
    • 3 tablespoon fresh lemon juice
    • ¼ teaspoon kosher salt

    Instructions
     

    • Set a sauce pan filled with at least an inch of water over medium heat to bring to a simmer while you work on the next step
    • In a bowl of a stand mixer ( or large non-reactive bowl with a hand mixer) cream together the butter and sugar until light and fluffy - 4 to 5 minutes.
    • Add in the eggs one at a time then the egg yolks, stopping to scrape down the sides of the bowls when needed. Add in the mango puree, lemon juice and salt and mix again until well combined. 
    • Set the mixer bowl over the pan of simmering water (making sure the bottom doesn’t touch the water) and stir the curd with a rubber spatula until thick. This will take about 7-10 minutes. 
    • Set a mesh strainer over a bowl and strain the curd into the bowl, this will strain out any bits of cooked egg.
    • Immediately place a piece of plastic wrap over the curd, pressing into the top of the curd. Then place a lid on the bowl if applicable. Chill completely before using. At least 4 hours.
    • Transfer to an airtight container or a jar with lid if storing longer. Curd will keep well in the freezer up to three months. 

    Notes

    Use fresh, ripe mangoes. Frozen and thawed mango will be more watery and have less flavor.

     

     

     

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    1. Paige Cuthbertson says

      April 12, 2023 at 8:39 am

      Hi! Question: about how thick should this be once done? About as thick as pudding? Thicker?

      Reply
      • Shanna says

        April 12, 2023 at 10:34 am

        As thick as pudding - definitely not any thicker. It should be able to be easily spread on a piece of toast. Hope this helps.

        Reply
    2. Sarah says

      April 17, 2023 at 12:19 pm

      Question... I need to double the amount of curd needed. Do I just double the ingredients? And what about it takes to thicken...longer?

      Reply
      • Shanna says

        April 17, 2023 at 4:43 pm

        Just double the ingredients and because of a larger volume it might take a little longer to thicken.

        Reply

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    Hi, I'm Shanna. Welcome! 16 + years food blogging. I am a self taught baker, cook and mixologist and longtime photographer. I love making healthy meals, sweet treats and fun cocktails. Hope you enjoy my recipes!

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