Mango Curd. Easy to make, tastes like summertime in a jar.
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:
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.
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:
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:
Ice cream mix in
Topping for Pavlova
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
Tart and sweet tropical mamgo curd made with fresh red mangoes. Summertime in a jar.
- 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
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.
Use fresh, ripe mangoes. Frozen and thawed mango will be more watery and have less flavor.
Paige Cuthbertson says
Hi! Question: about how thick should this be once done? About as thick as pudding? Thicker?
As thick as pudding - definitely not any thicker. It should be able to be easily spread on a piece of toast. Hope this helps.
Question... I need to double the amount of curd needed. Do I just double the ingredients? And what about it takes to thicken...longer?
Just double the ingredients and because of a larger volume it might take a little longer to thicken.