Mango Curd

This curd is smooth and not overpowering. It would taste great on a fruit pizza (hint: that recipe is coming up soon), in some stuffed french toast, on pancakes, or to just dip things in. A quick treat and a nice alternative to lemon curd!


  • 2 large, ripe Mangoes
  • 1 cup Sugar
  • juice from one Lemon, or two Limes
  • 6 Large Egg Yolks
  • 1 stick Unsalted Butter, room temperature
  • Pinch of salt

Peel and pit your mangoes and add them to a food processor, as well as your sugar, lemon, and pinch of salt. Pulse into a puree, scraping down the sides from time to time, this will take a couple of minutes. Once your mango has become a puree, add your egg yolks and pulse until combined.

Add to a medium saucepan over medium-low heat and stir with a wooden spoon for about 10 minutes, or until the sauce has thickened and reached 170F. When done, the curd will coat the back of a spoon.

Strain with a fine mesh sieve over a bowl. Add your stick of unsalted butter, preferably cut into cubes, one at a time and mixing until thoroughly incorporated.

Chill in the refrigerator for a minimum of 4 hours, preferably overnight. This will last in the fridge for about a week or so. Enjoy!



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