A tropical twist on the more traditional lemon curd. I use this as a doughnut filling for my Pop-Up foodie events. It makes a good filling in a layer cake, in a pie, on toast or drizzled ever ice cream or sorbet. 

Mango & Lime Curd

Mango & Lime Curd

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Course: Dessert, Cakes, SweetsDifficulty: Easy


Prep time


Cooking time




  • 1 large ripe mango, peeled and flesh cut away

  • 1/2 cup fresh lime juice

  • 1/4 tsp sea salt

  • 3/4 cup sugar

  • 3 egg yolks

  • 1 egg

  • 1/2 cup butter, chilled and cut into pieces


  • Blitz the mango in a food processor until smooth. Add the lime juice, salt and half of the sugar. Blitz until combined. 
  • Transfer the mango mixture to a saucepan and simmer over a medium heat, dissolving the sugar by stirring. 
  • Meanwhile, whisk the eg yolks, egg and the remaining sugar in a medium bowl until pale and smooth. 
  • Pour a little of the warm mango mixture into the eggs and whisk to temper them. Gradually add in the rest of the hot mixture and whisk some more. 
  • Pour the entire mixture back into the saucepan, whisking continuously until thick. Do not let it boil.
  • Remove from the heat and add the butter a couple of pieces at a time, whisking until each piece melts before adding more. 
  • Strain the curd through a fine mesh into a bowl and cover by pressing clingfilm directly onto of the surface. Store in the fridge. 

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