Fruit Curd can be used as a filling for pies, cakes, in cupcakes, but also as a topping on french toast, regular toast or scones. This creamy mango curd is so easy and quick to make and has a fruity, yet buttery flavor.
Basically, curd is a mixture of fruit, sugar, butter and eggs and turns into a creamy spreadable texture that you can use in so many ways. This creamy mango curd is a wonderful way to enjoy ripe mangos.
Simply delicious, even if you enjoy it on its own, straight from the jar.
Tools & Equipment
- Fine-mesh strainer
- Food processor
- Glas jar
- Liquid measuring cup
- Medium saucepan
- Silicone spatula
Mangos: For this recipe, you should use very ripe fresh mangos. If you cannot find fresh ones, you can also use frozen mangos. Let them thaw completely before using.
Gelatin: The use of gelatin makes the mango curd thicker, therefore it is perfect for fillings. You can omit the gelatin if you want, which results in a softer, more liquid curd. Alternatively, you can use some cornstarch.
Straining the Curd: The mango curd usually doesn’t need to be strained. But if you notice that your curd has some small lumps after adding the butter, you can strain it through a fine-mesh strainer to make sure everything is smooth.
Ingredients for this Recipe
Step by Step Guide – How to Make Mango Curd
In a small bowl, combine the gelatin and water and stir with a spoon until the gelatin is dissolved.
Puree the mangos in a blender or food processor. Then strain through a fine-mesh strainer to remove any chunks.
Combine the mango and sugar and bring to a simmer over medium heat, whisking until the sugar has dissolved. Remove from heat. Whisk the eggs in a liquid measuring cup.
Add a quarter of the curd mixture to the eggs, stirring to combine. Repeat with another quarter and then pour the tempered eggs into the saucepan with the remaining curd base, whisk until smooth. Cook over medium heat, stirring constantly until it starts to bubble.
Stir in the gelatin until dissolved. Remove from heat and let cool to 50°C/ 120°F. Add the butter and whisk until completely incorporated. Pour the curd into a jar or container and chill in the fridge.
Storage: You can store the mango curd in a glass jar or an airtight container in the fridge for up to 7 days. For longer storage, you can freeze the curd for up to 3 months. Thaw in the fridge overnight.
My Summary for Mango Curd
Taste: This mango curd has a buttery and fresh taste. It is very tasty, however, it doesn’t taste exactly like you are eating a fresh mango, meaning the mango flavor isn’t overpowering.
Texture: When you take the curd out of the fridge, at first it will still be firm, but still spreadable. Let it sit at room temperature for a while to get a creamy and smooth consistency.
Time: Preparation time is about 15 minutes and cooking time is about 10 minutes. The cooling time is what takes the most time, then you can continue to process it, use it as a topping or filling.
How to use Mango Curd
- For filling éclairs or cream puffs
- To top a pavlova
- Use it inside a cake roll
- Spread on an angel food cake
- Swirl it through ice cream
- 3g powdered gelatin
- 12ml cold water
- 100g mangos, pureed & strained
- 115g granulated sugar
- 160g (3 large) eggs
- 105g butter, at room temperature
- In a small bowl, combine the gelatin and water and stir with a spoon until the gelatin is dissolved. Set aside.
- Puree the mangos in a blender or food processor and strain through a fine-mesh strainer to remove any chunks.
- In a medium saucepan combine the mango and sugar and bring to a simmer over medium heat, whisking until the sugar has dissolved, for about 5 minutes. Remove from heat.
- Whisk the eggs in a liquid measuring cup.
- Add a quarter of the curd mixture to the eggs while stirring to combine. Repeat the process with another quarter of the curd mixture.
- Pour the tempered egg mixture back into the saucepan with the remaining curd base and whisk until smooth and combined.
- Cook the curd over medium heat, stirring constantly until it starts to bubble, for about 2 minutes.
- Stir in the gelatin mixture until dissolved, for about 2 minutes.
- Remove from heat and allow to cool to about 50°C/ 120°F.
- Add the butter to the curd and whisk until completely incorporated and you have a silky, smooth curd.
- Pour the curd into a glass jar or airtight container and chill completely in the fridge.