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.