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Creamy Mango Lime Curd Recipe

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4.2 from 4 reviews

This luscious Mango Curd recipe transforms ripe mangoes into a silky, tangy spread perfect for breakfasts, desserts, or as a flavorful filling. Combining pureed mango with rich egg yolks, zesty lime, and creamy butter, this curd is cooked gently on the stovetop until perfectly thickened, then chilled to set into a smooth, vibrant treat.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes (including chilling time)
  • Yield: 2 servings (approximately 300 ml of curd)
  • Category: Spread / Dessert Topping
  • Method: Stovetop
  • Cuisine: International
  • Diet: Gluten Free

Ingredients

Mango Curd Ingredients

  • 200 gr Mango Flesh
  • 4 large Egg Yolks (at room temperature)
  • 40 gr Caster Sugar
  • 30 ml Lime Juice (about 1 lime)
  • 90 gr Unsalted Butter (at room temperature)
  • 1 teaspoon Lime Zest

Instructions

  1. Prepare the Mango Puree: Cut the mango, removing the skin and the pit. Slice the mango flesh into small cubes and place in a blender or food processor. Blend until you get a thin puree. If using frozen mango, thaw and drain it first to avoid excess water.
  2. Combine Egg Yolks and Sugar: In a non-reactive, heavy-based medium saucepan, whisk together the egg yolks and caster sugar until fully combined. Then stir in the mango puree (optionally pass through a sieve for extra smoothness) and lime juice.
  3. Cook the Mixture: Place the saucepan on low heat. Stir constantly with a heat-proof spatula for 3 to 4 minutes. The sugar should dissolve fully and the mixture will begin to thicken slightly.
  4. Incorporate Butter: Add the cubed unsalted butter gradually, stirring after each addition until completely melted and incorporated before adding more.
  5. Thicken the Curd: Continue cooking for 5 to 8 minutes more, depending on heat and pot size, until the curd thickens enough to coat the back of a spoon and reaches about 82°C (180°F).
  6. Strain the Curd: Pour the cooked mango curd through a fine-mesh sieve into a large bowl. Press the curd through the sieve to remove any lumps or cooked egg bits.
  7. Add Lime Zest: Stir in the lime zest gently until just combined to enhance the fresh citrus flavor.
  8. Chill the Curd: Transfer the curd into glass jars or an airtight container. Refrigerate for at least 2 hours, preferably overnight, to allow it to set fully. Store in the fridge for up to one week.

Notes

  • For an ultra-smooth texture, sieve the mango puree before combining with egg yolks and sugar.
  • Use a thermometer to keep the curd at the ideal temperature of 82°C (180°F) for perfect thickening without curdling the eggs.
  • Straining the curd ensures any cooked egg bits are removed for a silky finish.
  • Store in sterilized glass jars for longer freshness and easier use.

Find it online: https://familyhomemeals.com/creamy-mango-lime-curd-recipe/