Description
This Homemade Mango Curd is a luscious, tropical spread made from ripe mango puree, eggs, sugar, and butter, gently cooked on the stovetop until thick and silky. Perfect as a topping for toast, desserts, or a flavorful addition to your breakfast table.
Ingredients
Scale
Ingredients
- 1 cup ripe mango puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter, cut into pieces
- 1/8 teaspoon salt
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the mango puree, granulated sugar, whole eggs, egg yolk, fresh lemon juice, and salt until completely smooth.
- Cook the Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly with a heatproof spatula. Continue stirring to prevent curdling and ensure even cooking.
- Thicken the Curd: Cook until the mango mixture thickens enough to coat the back of the spatula, approximately 8 to 10 minutes. This indicates the curd has reached the proper consistency.
- Incorporate Butter: Remove the pan from heat and immediately stir in the unsalted butter pieces until fully melted and smoothly incorporated into the curd.
- Strain for Smoothness: Pour the curd through a fine mesh sieve into a bowl. This step ensures a silky and smooth texture by removing any cooked egg bits or fibrous pulp.
- Chill: Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate the curd for at least 2 hours before serving or using in recipes.
Notes
- Use fresh or thawed frozen mango for best flavor and texture.
- For a stronger mango flavor, reduce the lemon juice to 1 teaspoon.
- This curd can be stored in the refrigerator for up to one week.
- It freezes well for up to three months; thaw in the refrigerator before use.
