Mango Curd

How to make mango curd recipe from scratch.

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 to make homemade mango curd.

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.
Recipe for Mango Curd.
How to make mango curd recipe from scratch.
5 from 2 votes

Mango Curd

Mango Curd Recipe from scratch made from fresh mangos, lemon juice, and honey.

Course Dessert, Side Dish
Cuisine American
Keyword fruit curd, mango curd, toppings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 20 servings
Calories 53 kcal


  • 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


  1. In a medium saucepan combine mango, butter, lemon juice, and lemon zest.
  2. Using a fork stir together cornstarch and honey in a small bowl. Then pour honey into mango mixture.
  3. 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).
  4. Cook long enough it begins to coat the back of the spoon.

  5. Immediately remove from heat and strain through a sieve into a medium sized bowl.

  6. Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling. Let chill for 1-2 hrs to thicken.

  7. Transfer to glass container with lid and store in the fridge.


  • Reply
    June 30, 2019 at 2:04 pm

    5 stars
    My husband loved it it was easy to make Thank you for recipe

    • Reply
      July 1, 2019 at 11:15 am

      Yay! I’m so glad you enjoyed it:)

      • Reply
        February 10, 2020 at 2:56 pm

        5 stars
        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!

        • Reply
          February 10, 2020 at 7:47 pm

          Yay!!! I’m so glad you liked it:)

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