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
- Whisk
Recipe Tips
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 Mango Curd
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
Difficulty: Simple.
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
