Mango Curd
I came up with this mango curd recipe when one of my kids requested a coconut cake for her birthday with mango curd filling. I searched the internet for the perfect mango curd recipe, but I hardly found any. That is when I started experimenting and ended with this luscious curd having a smooth texture with a perfect balance of sweetness and tartness. It is like a burst of mango flavors in a jar.
Fruit curd, often simply referred to as “curd,” is a creamy spread made from a combination of fruit juice, zest, sugar, eggs, and butter. While lemon curd is the most well-known, fruit curd can extend far beyond, incorporating a wide array of fruits creating a diverse range of flavors.
Reaching out for store bought is convenient but homemade definitely tastes so much better. Making your own allows you to tailor the flavors to your liking, creating a truly personalized treat.
How to Use Mango Curd:
The beauty of this curd lies in its versatility. Here are some creative ways to use it:
- Use as a filling for your cake. It pairs so well with coconut cake or coconut cupcakes!
- Besides cakes, you can use it as a filling for tarts, pastries or dessert boxes too.
- Layer this fruit curd with yogurt and granola for a delightful parfait.
- Mix fruit curd into your summer drink for a fruity twist.
- Spread it on toast, English muffins, or pancakes for a luxurious breakfast treat.
How to Store Leftovers:
This mango curd will keep in the refrigerator for up to a week or in the freezer for up to three months. After freezing, thaw it in the fridge overnight before using.
Try this unique mango curd- sometimes a spoonful of velvety mango goodness is all you need to brighten your day.
Mango Curd
Ingredients
- ½ cup mango puree (tin or fresh) (if using fresh, take 1 cup chopped mango and then puree it)
- 1 tablespoon lemon juice
- ½ cup sugar
- 3 egg yolks
- 6 tablespoons COLD butter cut in cubes
Instructions
- In a saucepan add mango puree, lemon juice, sugar and egg yolks and mix well.
- Now set the saucepan over MEDIUM LOW heat.
- Stir continuously with a spatula until sugar dissolves.
- When sugar completely dissolves, add the butter slowly.
- Keep stirring continuously and cook the mixture until it thickens and coats the back of the spatula. This will take about 6-8 minutes.
- Once done, take the saucepan off the heat and pass the mixture through a fine mesh sieve. Use the spatula to press the mixture through the sieve. This will ensure that there are no lumps and the curd is smooth.
- Transfer the curd to a container. Cover with a cling wrap making sure that it directly touches the top of the curd. This prevents the skin forming on the curd.
- Let the curd cool and then refrigerate.
- Use it after it has cooled completely.
Notes
- Keep the heat low or the eggs will scramble.
- You must keep stirring the curd until it is off the heat, or the eggs will scramble and lumps will appear in the mixture.
- But if you see lumps in the mixture, give it a quick blend with a blender until smooth.
- The curd is ready when it thickens in consistency and coats the back of a spoon.
- Pass the curd through a sieve to remove the zest, lumps or any bits of scrambled eggs. This also gives the curd a smooth texture.
- After transferring to a bowl to cool, place a piece of plastic wrap directly touching the top of the curd so a skin does not form.
- The curd will thicken as it cools.
- If your curd seems too thin after cooling (pourable like a sauce) then you can thicken it by adding in a cornstarch slurry (1 tbsp of cornstarch mixed with 3 tbsp water). Mix it in and heat the curd, stirring until it thickens.
- Cool the curd completely before using it.
