If you're dreaming of an exotic treat that brings the sunshine right to your table, this Mango curd recipe is your answer! This delightful spread made from ripe mangoes and creamy coconut milk combines tropical flavors and a velvety texture that will elevate any dish it graces. Whether you slather it on toast or use it as a cake filling, it's a treat that will have everyone asking for seconds.
What makes this recipe special for me is the burst of flavors that remind me of summer days spent enjoying fresh mangoes. The richness of coconut milk paired with zesty lime juice creates a symphony of tropical goodness that transports me to my favorite beach. It’s a recipe that not only tastes divine but holds a little piece of my heart as well. Trust me, once you try this Mango Butter, you'll fall in love with its charm!
Recipe Ingredients
Diced ripe mango: 2 medium, fresh and juicy for the best flavor.
Full fat coconut milk: 1 cup, adds creaminess and tropical taste.
Sugar: ½ cup, to enhance the natural sweetness of the mango.
Cornflour: 2 tablespoons, for creating a luscious texture.
Lime juice: Juice of 1 lime, for a zesty kick!
Pinch of salt: Just a bit, to balance the sweetness.
Coconut oil: 2 tablespoons, for added richness.
Butter: 1 tablespoon, enhances the creaminess.
Simmer the prepared mango pulp until warm and fragrant.
Tips and Tricks to Nail the Recipe
- Use perfectly ripe mangoes for the sweetest and richest flavor.
- This mango butter can be stored in the fridge for up to a week, make a batch and enjoy it throughout the week!
- Feel free to substitute lime juice with lemon juice for a different tartness.
- Great served on waffles, pancakes, or as a filling between cake layers for a tropical twist!
Mango Curd
Ingredients
Method
- In a blender place diced mango, sugar, coconut milk, cornflour, lime juice and salt, Blend until smooth.
- in a saucepan over medium heat simmer the prepared mango pulp,
- stirring gently for about 3–5 minutes until warm and fragrant.
- Take it off the heat and whisk in the coconut oil and butter
- strain the curd through a fine mesh sieve for velvety texture
- Refrigerate the mango butter and serve on baked goodies or filling for the cake
If you tried this Mango Butter or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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