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A jar of mango curd on a plate, with a whole mango behind it.
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5 from 1 vote

Easy Mango Curd

This mango curd is a fun, tropical take on tradition, and easy to make! Try it on biscuits, drizzled over cheesecake, or eat it with a spoon!
Prep Time5 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Condiment
Cuisine: British
Servings: 20 Servings (About 2 cups)
Calories: 64kcal
Author: Marie Porter

Equipment

Silicone Whisk
Infrared Surface Thermometer

Ingredients

  • ¼ cup Granulated Sugar
  • 3 Large Egg Yolks
  • 1 Large Egg
  • 1 cup Mango Pulp
  • 1 teaspoon Citric Acid
  • 6 tablespoon Salted Butter Chilled and cut into pieces.

Instructions

  • In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the mango pulp and the citric acid, whisk until well combined.
  • Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
  • Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
  • Once all of the butter has melted in and been fully incorporated into the curd, transfer mango curd to your storage container and chill for at least 1 hour before use.

Notes

This mango curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)

Nutrition

Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 37mg | Potassium: 7mg | Fiber: 1g | Sugar: 5g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 2mg