This 5 Minute Mango Curd is a sweet, tangy and silky-smooth spread, perfect for adding a tropical touch to any dessert. Made with fresh, juicy mango, it's ideal for baking, spreading on toast, or even giving as a delicious homemade gift.

Jump to:

• ❤️ Why You'll Love This Mango Curd Recipe
• 🛒 Ingredients for Easy Mango Curd
• 🔪 How to Make 5 Minute Mango Curd
• 💡 Tips for Making Mango Curd
• ☑️ Storage Instructions
• 🍴 Ways to Use Mango Curd
• 🔄 Substitutions and Additions
• Can I Use Frozen Mango?
• Why is My Curd Runny?
• Why is My Curd Grainy?
• What Causes Curd to Taste Metallic?
• 🍽️ More Fruity Recipes

❤️ Why You'll Love This Mango Curd Recipe

• Fresh, juicy mangos
• Silky smooth texture
• Quick and easy spread
• Made with just a few ingredients

Mango may not be the first fruit you think of when you think of curd. Lemon curd and lime curd seem to steal the spotlight, but this mango curd is about to change all of that. Made with fresh and juicy ripe mango, it has the perfect balance of sweet and tangy flavors with a luxuriously smooth and creamy texture.

The best part is that you only need a microwave and about 5 minutes to whip up a batch. This quick and easy mango curd is a wonderful way to add a touch of tropical goodness to your day without spending hours in the kitchen.

This curd is a great way to use mangoes when they're at their peak. A couple of my other favorite ways to use them are this Mango Mousse and this Mango Smoothie Bowl!

🛒 Ingredients for Easy Mango Curd

• Mango
• Butter
• Sweetener
• Eggs
• Lemon
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• High powered blender
• Fine mesh sieve
• Mixing bowl
• Whisk

🔪 How to Make 5 Minute Mango Curd

Slice your mango into small chunks and place them in a high-powered blender.

Puree until completely smooth.

Strain through a fine-mesh sieve, then set it aside.

Add the eggs and sweetener to a mixing bowl.

Whisk for a few minutes.

Add in the mango puree, melted butter (cooled), lemon juice and salt.

Whisk until well combined, then microwave for 1 minute.

Remove, whisk again and microwave for another minute.

Repeat the process 3 more times, so that you have cooked the curd for a total of 5 minutes, each in 1 minute increments.

The curd should be well thickened at this point. 

Cover with plastic wrap and press it down so that it touches the top of the curd. This helps prevent skin from forming on top.

Chill it in the fridge until it has cooled and is fully set.  It is ready to use!

💡 Tips for Making Mango Curd

• Use ripe mangoes: Choose ripe but firm mangoes for the best flavor and texture. They should slightly yield when you press on them gently.

• Blend well: When pureeing the mangoes, make sure to blend them until completely smooth to avoid any lumps in your curd.

• Strain for smoothness: After blending, strain the mango puree through a fine mesh sieve to remove any fibers or solids for a smoother texture.

• Let it cool: For a nice thick curd, let it cool completely before serving.

• Keep it covered: Curd will form a thick film, called skin, on the top when it’s exposed to air. Keep plastic wrap pressed on the surface inside the container to prevent this.

☑️ Storage Instructions

The curd may be kept in the refrigerator for up to a week. You may also freeze it for up to 3 months.

🍴 Ways to Use Mango Curd

• Spread it generously on warm toast, English muffins, or freshly baked Keto biscuits.

• Enjoy a dollop of the curd on top of these easy blueberry scones.

• Drizzle mango curd over fluffy pancakes or crispy waffles, adding a tropical twist to your morning routine.

• Spoon some over creamy and cool coconut ice cream.

• Create a gourmet brunch by filling homemade or store-bought crepes with mango curd and topping them with a medley of fresh berries.

• Surprise your guests with a decadent cake filled with layers of luscious mango curd, adding a burst of tropical flavor to every bite.

• Use some of this mango curd as a delicious filling for pavlova.

• Whip up a light and airy mango mousse by folding whipped cream into mango curd.

• Share the love by pouring mango curd into small jars with a pretty label and giving them as thoughtful and delicious gifts.

🔄 Substitutions and Additions

• Sweetener: Instead of allulose or coconut sugar, you can use granulated sugar, honey, agave nectar, or maple syrup. Adjust the amount according to how sweet you prefer it.

• Lemon juice: If you don't have lemon juice on hand, you can substitute it with lime juice or orange juice.

• Spices: Add a pinch of ground cinnamon, cardamom, or ginger for a warm and spicy flavor.

• Vanilla: Enhance the flavor with a teaspoon of vanilla extract or vanilla bean paste.

• Coconut: Stir in a couple tablespoons of shredded coconut for a tropical twist.

• Mango chunks: For extra texture, fold in some diced mango chunks after the curd is cooked and cooled.

Can I Use Frozen Mango?

You can definitely use frozen mango chunks, but be sure to let them thaw completely and drain off any excess liquid.

Why is My Curd Runny?

There are a few possible reasons why your mango curd may be too runny. It could be due to not cooking it long enough, not using enough eggs as a thickening agent, or adding too much liquid, such as lemon juice. To thicken it, you can return it to the microwave for additional minute. Make sure you let it cool completely.

Why is My Curd Grainy?

Graininess in mango curd can occur if the eggs curdle or if the mixture is overheated during cooking. To avoid this, be sure to whisk the eggs thoroughly before adding them to the mixture, and cook the curd in short intervals in the microwave, stirring between each one.

What Causes Curd to Taste Metallic?

You should not have that issue with this recipe because you use a glass bowl. That typically happens with stovetop methods when you use a reactive pan or bowl, like aluminum or copper.

🍽️ More Fruity Recipes

• Watermelon Feta Salad
• Triple Berry Smoothie
• Slow Cooker Apple Butter
• Air Fryer Apple Chips
• Banana Peach Smoothie
• Mango Sorbet