Description
This Homemade Mango Curd is a luscious, smooth spread made from fresh mango purée, egg yolks, and butter, cooked gently on the stovetop. Perfect as a toast spread, cake filling, or a fruity addition to yogurt, it offers a burst of tropical flavor and a creamy texture that complements many dishes.
Ingredients
Scale
Ingredients
- 1 cup fresh mango purée (from about 2 ripe mangoes)
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cut into pieces
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the mango purée, sugar, egg yolks, lemon juice, and salt until the mixture is smooth and homogeneous.
- Cook the Curd: Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a rubber spatula or wooden spoon. Continue for 8 to 10 minutes, or until the mixture thickens enough to coat the back of a spoon. Be careful to avoid boiling to prevent curdling.
- Add Butter: Remove the saucepan from heat and gradually stir in the unsalted butter, adding a few pieces at a time until fully melted and the curd is smooth and creamy.
- Strain the Curd: Pour the mango curd through a fine mesh sieve into a clean bowl to eliminate any bits of cooked egg, ensuring a silky, velvety consistency.
- Chill: Let the curd cool slightly before covering it. Refrigerate for at least 2 hours or until chilled and set, allowing the flavors to meld and the texture to firm up.
Notes
- Use Ataulfo or Kent mangoes for the smoothest purée and best flavor profile.
- Store the mango curd in an airtight container in the refrigerator for up to 1 week.
- Enjoy it as a spread for toast, a filling in cakes or tarts, or swirled into yogurt for a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
