This silky, creamy, and tart mango curd made from mango pulp is so luxurious but so easy to make. It is the perfect topping to add to tarts, pies, pancakes, scones, and cookies!
Why this recipe works
- Using the at-home double-boil method thickens the curd gently and prevents the eggs in the curd from scrambling.
- Fresh lemon juice gives this curd the acidity it needs to be well balanced and not overly sweet.
- Egg yolks thicken the curd and the butter gives it a nice silky consistency.
Ingredients and substitutes
- Unsweetened Kesar or Alphonso mango pulp - This is the main ingredient that gives this curd its mango taste. Make sure to get the unsweetened variety for this recipe. You can alternatively get frozen or fresh mangoes and puree them into a pulp instead.
- Egg yolks
- Granulated sugar
- Lemon juice - Use fresh lemon juice and not the pre-squeezed one to yield the freshest flavor.
- Vanilla extract - Substitute with maple syrup if you don't have vanilla extract on hand.
- Sea salt
- Unsalted butter
Buy Now → Setting up a double boiler
This curd is cooked over a double boiler to prevent the curd from getting in contact with direct heat, which can cause the eggs to scramble. Setting up a DIY double boiler is so easy. Here are the steps:
- Find a small saucepan and a heatproof bowl whose bottom can rest on top of the sauce pan.
- Fill the sauce pan with at least 3 inches of water and bring to a boil.
- Place the heatproof bowl on top of the sauce pan. Make your curd in the heatproof bowl so that it gets indirect heat from the steam.
That's it - you've setup a double boiler! It is that easy.
Uses for leftover mango pulp
This recipe uses mango pulp that usually comes in a large can. So what should you do with the leftover pulp? If you don't want to use it right away, simply freeze the pulp and thaw when ready to use. It will last for 4-6 months in freezer if properly closed. If you want to make other treats with the pulp consider these high-protein mango lassi or kesar mango ice cream recipes instead.
Ideas to use mango curd
Mango curd can be used in so many applications. Here are some ideas for how you can use your mango curd:
- Mango curd thumbprint cookies
- Add on top of saffron pistachio meringue cookies for a pavolva vibe!
- Mango curd pie or tart - Fill a pre-baked pie or tart shell with mango curd!
- Add as a layer for a sponge cake or cheesecake
- Use on scones or toast
- Use as a topping for pancakes, yogurt bowls, parfaits, or waffles
- Use as a topping for ice cream. It would pair perfectly with the kesar mango ice cream
Make ahead and storage
Mango curd can be made ahead and stored in the fridge for 2 weeks. You can alternatively freeze the curd for 4-6 months in a tightly sealed container and thaw when ready to use.
FAQ
Yes you can, but simply omit the salt in the recipe if you do so.
Don't use pre-squeezed lemon juice for this recipe as it adds an artificial taste to the final curd.
Mango pulp is now available in both American and Indian grocery stores in a large can. You can alternatively buy mango pulp online.
Yes, you can use fresh or frozen mangoes for this recipe. If you are going down this route, make sure to blend the mangoes in the blender until fine.
When the curd is still warm, it will be thinner in consistency. Make sure to completely chill the curd and it will be a thicker consistency. If the curd is still not thick enough, place the curd back on the double boiler and cook until the curd is to your desired consistency.
I personally don't strain my curd; however, if you want it to be extra silky or you notice that some of the egg cooked in the curd, you can strain the curd to ensure that there aren't any lumps.
When the mango curd is first cooling, add plastic wrap to the top of the curd to prevent a skin from forming. Once the curd is cooled, the plastic wrap is no longer needed.
The mango curd lasts in the fridge for 2 weeks or can be frozen for 4-6 months and thawed when ready to use.
Mango Curd
Product Reccs
Ingredients
- ¾ cup (192 g) sweetened kesar mango pulp (Note 1 - on sourcing this ingredient)
- ½ cup (100 g) granulated sugar
- 2 tablespoons (30 g) fresh lemon juice
- ½ teaspoon (3 g) vanilla extract
- ¼ teaspoon sea salt
- 4 large egg yolks
- 6 tablespoons (85 g) unsalted butter cut into tablespoons
Instructions
- Setup a double boiler: Take a saucepan, fill it with 2-3 inches of water, and place it on the stove on medium heat. Once the water comes to a boil, turn the heat down to medium-low to bring the water to a rolling simmer. Place a small heatproof bowl over the saucepan so that the bottom rests on the top of the saucepan. This double boiler setup helps cook the curd gently without direct heat, which can scramble the eggs.
- Add ¾ cup (192 g) sweetened kesar mango pulp, ½ cup (100 g) granulated sugar, 2 tablespoons (30 g) fresh lemon juice, ½ teaspoon (3 g) vanilla extract, and ¼ teaspoon sea saltinto the bowl and use a whisk to stir until the sugar dissolves into the mixture.
- Next, add the 4 large egg yolks into the mixture and whisk the ingredients until all mixed.
- Switch from a whisk to a plastic spatula to mix the curd. Slowly stir the curd and periodically scrape down the sides of the bowl to ensure the curd is evenly cooked. Stir and and cook the ingredients until the mixture thickens and starts to cling to the spatula. This process will take a good 15-17 minutes of stirring. If the curd isn’t thickened by this time, turn the heat up. The curd will continue to thicken once it cools so this won’t be the final texture of the curd.
- Turn off the heat. Add one tablespoon of butter into the mixture and whisk until the butter is fully mixed with the curd before adding the next tablespoon. Repeat until all of the 6 tablespoons (85 g) unsalted butter cut into tablespoonsis incorporated into the curd. The butter should melt from the residual heat of the curd.
- Pour the curd into a glass jar or bowl and cover the top directly with plastic wrap to ensure that the curd doesn’t form a skin.
- Place the curd in the fridge to cool. The curd will get thicker as it cools in the fridge. The curd is good for up to two weeks in the fridge or can be placed in the freezer for up to 3 months.
Notes and Tips
- (Note 1) - You can find Kesar mango pulp easily at Indian grocery stores in a can. Otherwise, you can also thaw frozen mangoes and blend to get a pulp. This will be slightly less sweet than the canned pulp so increase the amount of sugar by 2-3 tablespoons to compensate.
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