Mango Orange Curd
Mango Orange Curd is made from scratch from fresh mangos, orange and lemon. Serve this recipe on desserts, as toppings, and breakfast boards.
Friends, I can feel spring in the air. You, too? The birds are loud in the morning, and I love it. This recipe today, a delicious Mango Orange Curd, is amazing drizzled over ice cream and cakes. It’s also a great tart filling, cake topping, and perfect for spreading on toast, muffins, and biscuits. Grab more breakfast board ideas, HERE.
Mango Orange Curd
Mango and orange pair so well together, such a scrumptious combination. This curd adds a delicious hint of acidic brightness that will liven up any creamy dessert. Maybe you’ve tried this variation in the summertime: Rhubarb Curd. Yum! Or, add layers to a Pound Cake Lemon Trifle (for Easter).
Here are the ingredients for making Mango Orange Curd:
Using fresh mangoes, this creamy Homemade Mango Orange Curd is easy and quick to make. Fruit curd is usually a mixture of egg yolks, butter, sugar, fruit juice, and zest. Once cooked and cooled, it’s a soft, smooth, and brightly flavored spread.
- Mango
- White sugar
- Eggs
- Salt
- Lemon juice
- Orange zest
- Unsalted butter
What does mango curd taste like?
Mangoes have a sweet and tart flavor, and are delicious paired with citrus. This curd is creamy and smooth, sweet, and tart at the same time, delicious with a sweet dessert.
Drizzle over anything! Also, you can freeze this curd in batches to save for later!
How to make orange curd with mango:
- Peel mangoes and dice into small pieces. Place in a small saucepan with water and simmer until the mangoes soften. Transfer to a blender and blend until smooth, then pass through a fine mesh sieve to remove the fibers.
- In a double boiler, add more water and bring to a boil. Reduce heat to medium-high, then combine sugar and mango. Stir semi-frequently, until the sugar dissolves and the puree is hot to the touch.
- In a medium mixing bowl, whisk together the yolks, egg, salt, and lemon juice, add hot mango puree until the eggs are tempered.
- Return to double boiler and stir frequently, or until the curd thickens and begins to set.
- Add the orange zest and butter, one pat at a time, then transfer to a jar and allow to cool, covered, at room temperature.
How do you get a thicker curd?
Leave the curd cooking for a little more time after it starts to set.
Once the curd thickens and can coat the back of a spoon and just hold its shape, remove from the heat.
To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water.
How do you serve curd?
- Curd is great as a topping on scones, pavlova, pancakes and more, which is why I love them on a breakfast board. Great with Dutch Babies, too!
- The curd also makes a good layer for a cake, or use for meringue pie filling.
- Try it drizzled over cheesecake, or eat it with a spoon!
- You can also dip shortbread cookies into it.
When I think of spring, I think of Easter desserts, so keep a jar of this in your fridge!
I love to make jars of curd to give away for hostess gifts. There’s nothing like a homemade hostess gift when you get a dinner invite. Just let your recipient know to keep the jar chilled.
These little jars will keep in the fridge for up to 2 weeks!
ENJOY!
More curd recipes to try:
Serve lemon curd in a Strawberry Cheesecake Parfait
Drizzle it on Strawberry Lemon Ricotta French Toast
Get the Recipe:
Mango Orange Curd
Ingredients
- 1 c mango puree, 1- 1 ½ fresh, large mangoes pureed, fibers strained
- ¼ c water
- ½ c white sugar
- 5 large egg yolks
- 1 egg
- ½ tsp salt
- ⅓ c lemon juice
- 1 Tbsp orange zest
- 6 Tbsp unsalted butter
Instructions
- To make mango puree, peel mangoes and dice into small pieces. Place in a small saucepan with 1/4 cup of water and simmer until the mangoes soften—3-5 minutes. Transfer to a blender and blend until smooth, then pass through a fine mesh sieve to remove the fibers.
- In a double boiler, add 2 inches of water and bring to a boil. Reduce heat to medium-high, then combine sugar and mango. Stir semi-frequently, until the sugar dissolves and the puree is hot to the touch.
- In a medium mixing bowl, whisk together the yolks, egg, salt, and lemon juice. Add hot mango puree 1 Tbsp at a time until the eggs are tempered.
- Return to double boiler and stir frequently for 15-20 minutes, or until the curd thickens and begins to set. If you desire a thicker curd, you may leave it on for more time.
- Once the curd thickens and can coat the back of a spoon and just hold its shape, remove from the heat; it will continue to set off heat. Add the orange zest and butter, one pat at a time, then transfer to a jar and allow to cool, covered, at room temperature. Transfer to the refrigerator and keep for up to 2 weeks.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
