Mango Curd is used for tart fillings, cake toppings, or for spreading on toast and muffins. Fruit Curd is often a mixture of egg yolks, butter, sugar, fruit juice, and zest. They are brought to a boil to cook, then cooled. Once cooled fruit curd forms a soft, smooth, and powerfully flavored spread.
What does Mango Curd taste like?
Mangoes have a sweet yet tart flavor, slightly lemon like and are very juicy.
How do you know when your Mango is ripe?
Some mangoes mature from a solid green color to a golden yellow. As they turn more golden they become more ripe. However some versions do not change color. So, the best way to tell if you mango is ripe is to give it a gentle squeeze. Slightly soft is just right, but too squishy is overly ripe. Ripe mangoes will also smell sweet.
To speed up the ripening process on firm mangoes, just place them in a paper bag. Leave them on the counter overnight. Mangos will release an ethylene gas when trapped in the bag, which speeds up ripening.
Tips for making Mango Curd
- Use fresh ripened mangos.
- Fresh lemon juice and lemon zest are best!
- Find local honey at your farmer’s market to help with allergies.
- Stir honey and cornstarch together with a fork to form a paste before adding to mango puree.
- Continue to stir mango curd while you add the egg yolks.
- Chill mango curd in a heat proof bowl, with plastic wrap before transferring to final glass container.
- Best eaten within 3-4 days.
Mango Curd
Ingredients
- ¼ Cup (85 g) Honey
- 2 Tbsps Cornstarch
- 1 Cup (265.23 g) Fresh Mango peeled and pureed
- 8 Tbsp Unsalted Butter chopped into cubes
- 2 Tbsps Fresh Lemon Juice
- 1 Tbsp Lemon Zest
- 4 Egg Yolks beaten
Instructions
- In a medium saucepan combine mango, butter, lemon juice, and lemon zest.
- Using a fork stir together cornstarch and honey in a small bowl. Then pour honey into mango mixture.
- Cook over medium heat until bubbly and butter is melted, stirring constantly. Turn down to a simmer and add egg yolks. Continue to stir until thickened (about 2 minutes).
- Cook long enough it begins to coat the back of the spoon.
- Immediately remove from heat and strain through a sieve into a medium sized bowl.
- Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling. Let chill for 1-2 hrs to thicken.
- Transfer to glass container with lid and store in the fridge.
Ruth
My husband loved it it was easy to make Thank you for recipe
Jenn
Yay! I’m so glad you enjoyed it:)
Jess
I made this to fill a layered coconut butter cake for my brother’s 50th and now I may be addicted. It is perfectly balanced and didn’t ooze out when we cut the cake. Thank you!
Jenn
Yay!!! I’m so glad you liked it:)
Lisa Mendoza
Can you use frozen mango?
Sheila Mockett
Can this be canned?
Gloria
How long will this keep in refrigerator
Susan
I made this for hamantaschen filling, and it’s delicious. No fresh citrus, so I used bottled lime juice and a Thb of amchur (green mango powder), and added a little cinnamon. The flavor is bright, and a lovely balance between sweet and sour. Now to see if it actually makes it into the cookies!