Friday, 18 May 2018

Extra Fine Mango Curd

As long as the mango season lasts I shall post recipes containing them to show how wonderfully versatile they are. Today it will be mango curd.

Mango curd, great on toast, excellent with pancakes
and super in ice cream
Fresh from the tree and ready to eat

When I was first introduced to lemon curd I immediately became a fan. But over the years it became less readily available and eventually I stopped looking for it. Now, with mangoes everywhere, the idea just came to me to try and make a curd with them. So, I researched many recipes for lemon curd to give me an understanding of suitable quantities and types of ingredients.

The method of preparation is quite different from making jam or preserves but it is not difficult at all. It just requires some extra time but the result is worth it!

Let's go to the recipe:

Mango Curd


Weighing scales                            food processor
nylon/plastic sieve                        wooden spoon
stainless steel pan                         2 medium sized jam jars
a bowl for the puree
double boiler or heatproof bowl over a pan of same size


4 fresh egg yolks                          175 g sugar
350 g mango puree                       2 Tbsp fresh lemon juice
90 g butter cut into cubes


First wash, peel and cut up the mangoes, between 4 and five, depending on size and weight. You want to start with a generous 400 grams. When the fruit has been prepared, chop it very finely in the food processor. When no more lumps remain pour into your sieve over a clean bowl and force the fruit pulp through the sieve with your wooden spoon. This ensures that all remaining fibres will be eliminated and that your finished mango curd will be super smooth and silky.

Mango puree, egg yolks, lemon juice and sugar in a bowl on top of a
pan with simmering water

Pour the puree into the heatproof bowl or the top of the double boiler, whisk in the egg yolks, lemon juice and sugar and place on top of the simmering water. The water must not touch the bottom of the bowl. Now keep stirring the mixture to prevent it from sticking to the bottom of the bowl because of the egg content. It will take approximately 10 minutes before the mixture thickens.

 When thick, gradually stir in the butter until completely melted. Then take off the heat and immediately pour into the sterilized hot jars and seal with the lids. When cold the lids should not 'give' when pressed down. That way the mango curd will keep for about a month in a cool, dark place. If a vacuum was not achieved keep the jars in the fridge, but not longer than a week before consumption.

Since there are no preservatives in this mango curd it is advisable not to keep it for more than a month.

Smooth and silky mango curd


  1. mango is something i miss now that i am in the US (not so often or easily available, and definitely not the delicious varieties I grew up eating in India).. so your mango posts are going to make me look for them soon..
    my favorite way is to eat it as is. or in milkshakes and lassis and shrikhand (this is a yogurt based dessert which is totally delish too)

  2. More recipes will follow, including lassis and smoothies. You might be able to find mangoes in the supermarkets now since they are in season! Thanks so much for stopping by!


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