Mango Curd

I made this to use up some leftover yolks from making Angel Food Cake. I didn’t want to make another lemon curd which my family find a little tart for their taste, I was thankful that they still  ate  the donuts and cake that I made with lemon curd. It was all delicious,  but they really prefer a sweeter curd filling. So I thought.. mango.

Mango is sweet with just a hint of tang/ tartness so this should be perfect plus I also planned on using it as filling for rolls, in place of lemon (which I did and will post it too, soon).   This is great filling for cakes and trifles which I will definitely try next time I have a chance to make this again and I (with fingers crossed) hope my family will like it.  They did like mago curd rolls, btw. Yay!

The recipe is adapted from (for the ingredients) and Bon Appetit (for the procedure).

Happy Cooking! ü

Mango Curd
Recipe type: Sweets, cake filling, curd
Serves: Makes 1.5- 2 cups
  • ¾ cup sugar
  • 1 cup mango, peeled and sliced into cubes
  • ¼ cup butter
  • 1 tablespoons lemon juice (lime or calamansi juice will do too)
  • zest of one lemon or orange (optional)
  • 6 egg yolks, beaten
  1. Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
  2. Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.


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