Homemade Mango Curd

I tried store-bought mango curd once and regretted every spoonful—too sweet, thin, and about as mango-y as a sticky sticker. I made my own next weekend and never looked back. The star ingredient here, obviously, is ripe mango puree—bright, tropical, and capable of turning plain toast into a tiny vacation.

What will you get from this recipe? You’ll get a silky, tangy, not-too-sweet mango curd that spreads, spoons, and bakes beautifully. I’ll walk you through ingredients, a foolproof method, pro tips, storage advice, fun variations, and smart ways to use leftovers. If you like a tart twist, I loved pairing this with a tart shell—see my go-to adaptation at mango curd tart recipe. Curious? Let’s make some curd.

Why You’ll Love This Recipe

• Bright, natural mango flavor without weird preservatives.
• Smooth, custardy texture that spreads like a dream.
• Quick to make—about 20–30 minutes active time.
• Versatile: use it on toast, in tarts, with yogurt, or heck, eat it by the spoon.
• Freezer-friendly if you want to stash summer for a rainy day.

Ingredients You’ll Need

Ingredient:

• 1 cup mango puree (from 1–2 very ripe mangoes)
• ½ cup sugar
• 2 tablespoons lemon juice (8 teaspoons)
• 2 large eggs (whole eggs)
• 2 egg yolks, from large eggs
• 115 g unsalted butter, cubed and cold

I recommend weighing the butter if you can—baking scales save arguments and lives. FYI, if your mangoes taste meh, add a teaspoon more lemon juice to brighten the curd.

How to Make (Step-by-Step)

Method:

STEP 1

Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.

STEP 2

Add the cold butter 3–4 pieces at a time, stirring until each addition is melted and incorporated.

STEP 3

Turn the heat to low and continue stirring and cooking the mixture for 2–3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip.)

STEP 4

Pour into sterilised conserve jars and store in the fridge.

Yep, that’s the whole method. No drama, no tempering circus, just steady stirring and attention. Want the practical version? Use a saucepan with a heavy base so the curd won’t scorch, and stir constantly like you mean it.

Pro Tips for the Best Results

• Use very ripe mangoes for the best flavor—firm mangoes produce flat curd.
• Strain the puree if you mind fibrous bits; I often leave them for that rustic feel.
• Keep the heat low; curd curdles if you rush it. Low and steady wins this race.
• Add butter off the heat if you worry about overcooking; the residual warmth melts it in.
• Sterilise jars by boiling for 10 minutes or running through a hot dishwasher cycle.
• Test doneness by spoon coating—if it holds a line, you’re done.
• Avoid water contact when sealing jars; moisture invites fridge drama.
• Label jars with date; the curd lasts about 2 weeks refrigerated.

Fun Variations & Topping Ideas

Variations:

• Coconut mango curd: replace 2 tablespoons of butter with coconut cream for a tropical twist.
• Spiced mango curd: add 1/4 teaspoon ground cardamom or a tiny pinch of cayenne for a cheeky kick.
• Lime mango curd: swap lemon for lime juice for a sharper zing. IMO lime makes the flavor pop.

Toppings:

• Fresh berries and mint for color and freshness.
• Toasted coconut flakes for crunch and tropical vibes.
• Whipped cream and a squeeze of lime to make it dessert-ready.
• Crushed biscuit crumbs for a quick no-bake tart base.

Storing and Reheating

Store the curd in sterilised jars, sealed tight. Keep it in the fridge and use within 2 weeks for best flavor and texture. If you freeze it, leave a little headspace—the curd expands slightly. Thaw overnight in the fridge and stir before using; the texture might separate slightly but a quick whisk restores silkiness.

Reheating: use a warm-water bath or microwave in short bursts (10–15 seconds), stirring in between. Don’t blast it or you’ll scramble the eggs—unless you enjoy unexpected breakfast surprises.

Leftover ideas

• Stir into plain yogurt for an instant mango parfait.
• Swirl into ice cream before freezing for mango ripple heaven.
• Dollop onto pancakes or waffles instead of syrup.
• Mix into cream cheese as a dip or bagel spread.
• Use as a filling for crepes, doughnuts, or sandwich cookies.

Frequently Asked Questions (FAQ)

How long does homemade mango curd keep?

I store mine in the fridge for up to 2 weeks and in the freezer for 3 months. Always use a clean spoon to avoid contamination.

Can I use canned mango puree?

You can, but fresh ripe mango gives the best flavor. If you use canned, check sugar content and adjust lemon accordingly.

Will the curd thicken more as it cools?

Yes, it thickens as it cools. Stop cooking when it coats the back of a spoon because it will firm up in the jar.

Can I make this recipe egg-free?

You can try a cornstarch-thickened version, but expect a different texture and less custardy depth. Eggs give that rich mouthfeel.

What if my curd curdles?

Quick fix: strain it and whisk in a blender or give it a gentle hand over a double boiler to recombine. If it’s separated badly, rescue might fail—don’t cry, make another batch.

Conclusion

This Homemade Mango Curd gives you bright mango flavor, silky texture, and endless uses—spread it, fill it, or spoon it straight into your face with zero judgment. I find it fast, forgiving, and way better than anything off a shelf. If you want an alternative method or extra inspiration, check out this detailed guide at Homemade Mango Curd – Sugar Salt Magic for another perspective and lovely photos.

If you try this, please leave a comment and a rating—tell me if you added cardamom, went full coconut, or just ate it with a spoon at midnight. Happy curding!