Easy Creamy Mango Curd Recipe

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Mango curd is the creamiest, most delicious fruit curd ever. Sweet and delicately tangy, easy to make, delightful on everything!

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: North American

Servings: tbsp

Calories: 59kcal

Author: Jolina

In a medium saucepan, combine all ingredients and cook over low-medium heat, constantly stirring until the mixture is thick enough, but still spreadable (it usually takes me 30 minutes to get the consistency I want).
5 egg yolks from large eggs, ¼ cup granulated sugar, ¾ cup mango puree, 1 tsp lemon juice, ½ cup butter (salted or unsalted), ¼ tsp salt
Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, mango curd.
Allow to cool slightly then place a layer of plastic wrap directly on the surface of the curd (this prevents skin from forming), cover and refrigerate overnight.

Don't put ¼ cup of sugar all at once. Taste your mixture first then put a little sugar at a time, to taste. I don't usually put more than ¼ cup when using ripe mangoes.
I usually use store-bought mango puree. You want to make sure it’s pure mango and doesn’t have added sugar or other ingredients. If using fresh mangoes, you can use your blender or food processor to puree the mango flesh then strain to remove any fibers left behind.
You can use any variety of mango (just make sure they're ripe). Some mangoes are more delicate than others though, so if you need a more intense mango flavor, you can add a few drops of mango extract.
You’ll know mango curd is done cooking when you can draw a line down the mixture with a spoon and it holds its shape, or takes a while to come back together. You can continue cooking to your desired consistency, just remember that it will continue to set and thicken as it chills.
See post for more tips and FAQs.