Made with fresh mango puree and lime, this small batch mango curd adds a tropical flair to baked goods like tarts, macarons, cakes, and more! Each spoonful is perfectly smooth and creamy with a bright mango flavor that takes center stage. You can leave the lime zest in for a little more flavor, or you can strain it out with a fine mesh strainer—up to you!
This mango curd recipe makes about one cup (240 ml) but can easily be doubled or tripled, just like my small batch lemon curd. One small batch is enough to fill a three-layer cake, about 12 mini tarts, or two batches of macarons. You could substitute mango curd for lemon curd in most cases, like in my lemon meringue macarons.
“Delicious – the lime and mango combo is very tasty.” -Karina
Ingredients for Mango Lime Curd
- Granulated sugar. The main role is sweetening the curd; however, it helps to thicken the curd as well.
- Lime. More bitter than lemon, limes tend to enhance flavor. Here, the zest and juice helps to make the mango flavor even stronger. You can substitute lemon juice if needed, just leave out the zest.
- Egg yolks. When cooked slowly, yolks are a great thickener. Some curd recipes call for using the whole egg, but I prefer the richness you get using only the yolks.
- Mango puree. Mango puree is simply blended mango; it is not the same as mango nectar or mango juice, which are often watered down and sweetened. I make my own mango puree because it’s really easy to do: Simply blend peeled mango pieces in a blender or food processor until smooth. You can use fresh, frozen, or canned mango.
- Unsalted butter. Butter helps to thicken the curd and makes the final result smooth and creamy. Plus, the fat intensifies the bright, tropical flavor.
How to Make Mango Curd
If you’ve never made curd before, you may find the process feels a little excessive with the bain-marie or double-boiler. It’s just to make sure the egg cooks properly, so you get a perfectly smooth curd rather than a lumpy one. I have all the information you need to know in the recipe card, but you can also read through these tips if you want to see the process in advance. Or, if you’d prefer, watch me make this small batch mango curd on my YouTube channel in a couple of days.
Pureeing the Mango
For best results, you’ll want to use freshly pureed mango. Pureed mango is much thicker than mango juice or nectar, and it helps make the curd thick enough to set properly with less butter and egg yolk.
Mangoes were in season at the time I wrote this blog post, so I used fresh mango. If needed, you can also use frozen or canned mango; just look for an unsweetened variety.
To prepare a fresh mango, slice the two rounded sides off of the pit, then cut lines into the flesh of the mango to the skin. Use a spoon to scoop the fruit out and transfer to the bowl of a food processor. Cut off any fruit left on the pit and scoop into the bowl, or squeeze the pit directly over the bowl to get most of the remaining fruit off fairly easily.
I use my 14-cup food processor to puree the mango, but this would work in a blender or a smaller food processor. If you don’t have a food processor, you could mash the mango thoroughly in a large bowl, then pass it all through a fine mesh strainer.
Process the mango for a minute or two until no visible chunks remain, and you’ll have a nice, smooth mango puree perfect for the curd!
Making the Mango Curd Recipe
In a clean bowl that fits over a medium pot, add the sugar and lime zest. I zest my limes directly over the bowl to make sure I get all the oils from the lime in the mix. Whisk together until fragrant, then add in the egg yolks. Whisk vigorously for about a minute, until the mixture is pale yellow and thick.
Juice the lime into a measuring cup, then add mango puree on top until you have ½ cup (240 ml) of liquid. Pour the fruit juice into the curd mixture, and whisk until well combined.
Cooking the Mango Curd
Place the uncooked curd over a medium-sized pot of lightly boiling water. This method, called a bain-marie, heats the curd more gently than if it was heated directly in a pot. More even heat results in a lesser chance of the egg becoming too hot in one part of the bowl and curdling. That’s also why it’s important to whisk constantly while the curd is over heat—it ensures the whole curd gets warmed evenly!
Whisk the curd for 5-10 minutes over the boiling water, until the temperature registers 170°F/75°C. It’s important to let the curd cook the whole way, both for food safety and so that it thickens properly. A curd cooked to only 140°F/60°C will be much runnier than a curd cooked more.
Storing the Mango Curd
Once the mango curd is fully cooked, whisk in small cubes of butter, stirring until fully combined. It’s amazing what a couple Tablespoons of butter can do—if you are curious, feel free to try a taste of the curd before and after you add the butter. By adding a little extra fat, it makes the mango flavor so much stronger and creamier!
Then, transfer the small batch mango curd to a jar. You may use a fine mesh strainer to strain out any large pieces of lime zest (or curdled egg pieces, if you have some). I usually only strain mine if I’m planning to add it to a tart; otherwise, I like leaving the lime zest in for a little extra texture.
Finally, add a small piece of plastic wrap over the very top of the curd so that it doesn’t form a skin and refrigerate! This small batch mango curd will last in the fridge for a few weeks when stored in an airtight container.
FAQs about Mango Curd
Other Recipes You May Enjoy
You generally don’t need a lot of a jam or curd to fill macarons, so I love making small batch recipes to make life easier for macaron makers! My small batch lemon curd makes the perfect amount for two batches of lemon lavender macarons.
I also use small batch pomegranate jelly and small batch cherry jam to fill winter and summer macarons, respectively!
Dish Cleanup: A Lil Messy
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This small batch mango curd recipe has a cleanup rating of a 3. The food processor adds quite a bit of heft, but everything else is fairly standard for a curd recipe. You’ll have a cutting board, knife, medium bowl, and a few measuring cups to clean, in addition to the food processor bowl. I recommend rinsing everything right away, as the curd and puree tend to require scrubbing if they dry completely.
Mango Lime Curd Recipe
Thanks so much for stopping by!
If you make this small batch mango curd and love it, please don’t forget to leave a review to let others know how it turned out.
Small Batch Mango Curd
Ingredients
- ¼ cup (50 g) granulated sugar
- 1 lime juice and zest
- 2 large egg yolks
- about ½ cup (about 120 ml) mango puree
- 2 Tablespoons (28 g) unsalted butter cubed
Instructions
- Find a heat-safe glass or metal mixing bowl that comfortably rests on top of a medium pot to make a bain-marie. Add an inch or two of water to the pot and bring it to a boil.
- Add the sugar to the bowl, then zest the limes directly over the sugar and whisk together.¼ cup (50 g) granulated sugar, 1 lime
- Add the egg yolks to the sugar mixture and whisk vigorously for about a minute, until the mixture is thick and a pale yellow.2 large egg yolks
- Juice the lime into a measuring cup (usually around a Tablespoon or 15 ml), then add mango puree to the same measuring cup until you have ½ cup (120 ml) of liquid. Pour the liquid into the sugar mixture, and whisk until fully combined.1 lime, about ½ cup (about 120 ml) mango puree
- Reduce the water in the pot to a simmer, and place the bowl over the pot. Whisk constantly until the mixture thickens and reaches 170°F/75°C, about 5-10 minutes. Constant whisking is required to prevent the yolks from cooking unevenly and curdling! Then, remove from heat.
- Stir in the cubed butter until fully melted. If you notice lumps of egg or would prefer a curd with no zest, pass the curd through a fine mesh strainer.2 Tablespoons (28 g) unsalted butter
- Transfer to an 8-ounce jar and place a small piece of plastic wrap to the top of the curd to prevent a skin from forming. Chill in the fridge for at least two hours before using (preferably overnight).
Video
Notes
Recommended Supplies
Nutrition
I’d love to see how your mango curd turns out: Take a photo and tag me on Instagram @floralapronblog to share with me, or use the hashtag #floralapronbakes.
Delicious – the lime and mango combo is very tasty