The Easiest Mango Curd Recipe

I’m excited to share my version of The Easiest Mango Curd—a silky, buttery spread made with ripe mango puree, eggs, sugar, and butter, whipped up in minutes and perfect for toast, tarts, or spooning straight.

Why I’ll Love This Recipe

I love how simple yet luxurious this mango curd is. The bright, fruity mango flavor is balanced with buttery richness and a hint of citrus—especially if I add lime or lemon juice. I also love how fast it comes together in one pot, so I can make it any day of the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• mango puree (fresh, frozen or canned)

• granulated sugar

• eggs and/or egg yolks (usually both)

• unsalted butter, cold and cubed

• fresh lime or lemon juice (optional for brightness)

• pinch of salt

directions

1. I combine mango puree, sugar, and eggs or yolks in a saucepan and whisk until smooth. If I’m using lime or lemon juice, I add it too.

2. I place the pan over low to medium-low heat and stir constantly—this prevents scrambling. The mixture begins thickening after about 3–5 minutes. It’s done when it coats the back of a spoon or registers around 165–180 °F (about 80 °C).

3. I remove the pan from heat and whisk in cold butter until completely melted and smooth—this gives the curd its glossy texture.

4. I strain the mixture through a fine sieve for extra silky texture (optional).

5. I transfer it to a jar and press plastic wrap directly onto the surface to prevent skin. Then I chill it for a couple of hours until thickened and set.

Servings and timing

This makes about 1 to 1½ cups of curd—enough for toast, a small tart, or spooning over desserts.
Active time is around 10–15 minutes; total time with chilling is about 2 hours or more.

Variations

• I sometimes stir in fresh lime or lemon juice or zest—limes enhance mango flavor beautifully.

• If I want a vegan or eggless version, I whisk mango puree, sugar, cornstarch, a bit of non‑dairy milk, and butter or coconut oil until thickened. It sets glossy and smooth.

• I sometimes omit citrus if I prefer a sweeter, pure mango flavor.

storage/reheating

I store mango curd in a clean jar in the refrigerator for up to one week. I always press plastic on the surface to avoid forming a skin. If it thickens too much, I gently stir it before using.
I avoid freezing curd—it can separate and become runny when thawed.

FAQs

What’s the best mango puree to use?

I prefer bundled fresh ripe mangoes or high-quality canned or frozen puree. If I make my own, I blend ripe mango flesh and strain it for smoothness. I adjust sugar depending on sweetness.

Can I use whole eggs instead of just yolks?

Yes—many versions use both whole egg and yolks for balance of richness and silkiness. Using only yolks makes a richer curd but whole eggs lighten the texture slightly.

Why add lime or lemon juice?

I sometimes add citrus to brighten the flavor. Lime or lemon juice amplifies the mango taste and cuts any cloying sweetness. Just a tablespoon makes a big difference.

How do I prevent curd from becoming lumpy?

I continuously whisk over low heat, and when done, I strain it through a sieve—this ensures smooth, silky texture.

Can I make it vegan?

Absolutely. I’ve made eggless versions using mango puree, sugar, cornstarch, plant-based milk, and vegan butter or coconut oil. It thickens without eggs and tastes just as vibrant.

Conclusion

I adore this mango curd for how effortlessly it transforms ripe mango into a silky, rich spread. Whether drizzled over scones, spooned into tarts, or enjoyed by the spoonful, it always lifts any moment with its tropical brightness. When I make it, I look forward to that smooth, buttery mango flavor in every bite.

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