This is a fool-proof Mango Curd Recipe that is easy to make, absolutely delicious! It is tangy, sweet, and thick, you can use it to fill cakes, cupcakes, cookies, or the center of macarons.
Course Dessert
Cuisine American
Keyword curd, mango
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
0 minutesminutes
Total Time 35 minutesminutes
Servings 1.5cups
Calories 45kcal
Author Camila Hurst
Ingredients
6tbspunsalted butter at room temperature84 grams
2/3cupgranulated sugar133 grams
4large eggs
1/2cupmango pulp124 grams
2tbsplemon juice
Instructions
Mango Curd
To obtain mango pulp, simply puree the mango in a food processor or blender cup.
Beat the butter with an electric mixer for about 30 seconds at medium speed.
Add the sugar to the butter and beat for another minute.
Add the eggs and beat.
Add the mango pulp and lemon juice to the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
Transfer it to a small saucepan.
Start cooking over low heat, stirring non-stop with a spatula.
Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
The curd should be thick, coating the back of a spoon, and a thermometer should indicate 170ºF.
Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat. You don’t want the curd to come to a boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
Place it in the fridge for at least 6 hours to chill through and get thick.
Notes
The reason why we beat the eggs with the butter and sugar before cooking, is because that helps speed up the denaturation process of the eggs, which will prevent the curd from having an eggy taste, it will prevent the eggs in the mixture from becoming scrambled eggs. This method also allows for the curd to be cooked without having to use a double boiler, and way faster. A lot of other methods just put everything in the pan together, but whenever I try those methods, I find that eggy aftertaste of the curd to be unpleasant, which is why I vouch for this method.