Mango Curd
This mango curd blends ripe mango with coconut milk and lime for a smooth fruit spread. Cornflour thickens it, while coconut oil and butter give it a rich finish.
Spread it on toast or try my lemon pie filling for another fruity topping.
Use ripe mango for the fullest flavor, blend thoroughly, and strain after cooking for a smoother texture. The curd firms further as it chills.
Quick Look: Mango Curd
- 🔪 Prep time: 5 minutes.
- 🔥 Cook time: About 3–5 minutes, plus cooling and chilling.
- 🍽️ Servings: 4.
- 🥣 Main ingredients: Mango, coconut milk, sugar, cornflour, lime, coconut oil, and butter.
- ➡️ Method: Blend → simmer and stir → whisk in fats → strain → chill.
- ⭐ Difficulty: Easy.
- 🥞 Best served with: Pancakes, waffles, toast, or cake.
Jump to recipe
Why This Recipe
- Ripe mango flavor: Fruit and lime give the spread a bright taste.
- Egg-free method: Cornflour supplies the thickening.
- Versatile: Use as a topping or filling.
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.
Check recipe card for quantities.
Substitutions & Variations
- Change the citrus: Lemon juice can replace lime for a different flavor.
- Change the serving: Spoon over yogurt or use between cake layers.
How to Make Mango Curd
Step 1: Blend the diced mango, sugar, coconut milk, cornflour, lime juice, and salt until smooth.
Step 2: Transfer to a saucepan over medium heat. Bring to a gentle simmer and stir for about 3–5 minutes, until heated through and beginning to thicken.
Step 3: Remove from the heat and whisk in the coconut oil and butter. Strain through a fine-mesh sieve, cool, and refrigerate before serving.
Shahida's Tips & Tricks
- Choose ripe mangoes for a sweet, full flavor.
- Blend the cornflour into the cold mixture before heating to limit lumps.
- Stir gently and scrape the bottom as the mixture heats.
- Strain after cooking if you prefer a very smooth texture.
- Allow the curd to chill before judging its final thickness.
How to Serve Mango Curd
Serve on toast, pancakes, or waffles, or spoon over plain yogurt. For a quick dessert, serve with homemade vanilla wafers.
Troubleshooting & FAQs
Why is the curd not completely smooth?
Some mango varieties are fibrous. Blend thoroughly and strain through a fine-mesh sieve after cooking.
Is this a vegan recipe?
This version includes butter. It is egg-free, but it is not dairy-free as written.
How should I store it?
Refrigerate in a covered container for up to 1 week. Use a clean spoon each time.
More Easy Dessert Spreads & Treats
If you tried this mango curd 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!
Mango Curd
Ingredients
- 2 medium diced ripe fresh mango
- 1 cup full fat coconut milk
- ½ cup sugar
- 2 tablespoon cornflour
- juice of 1 lime
- pinch salt
- 2 tablespoon coconut oil
- 1 tablespoon Butter
Instructions
- 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
