Mango curd just screams summer. It’s creamy, sweet, and tastes like the ripest mangoes you can get your hands on. Normally, fruit curd calls for eggs, but this version skips them and still comes out rich and smooth. Slather it on toast, spoon it onto pancakes, fill a cake with it, or eat it straight with a biscuit—really, you’ll find excuses to use it, especially when mangoes are in season.
- 1 cup fresh mango pulp
- ½ cup sugar (taste your mangoes—add more or less if you want)
- 2 tablespoons cornflour
- ½ cup milk or coconut milk
- 2 tablespoons butter
- 1 teaspoon lemon juice
- A pinch of salt
Pick mangoes that are really ripe and sweet—Alphonso is a classic, but any sweet variety will do.
How to make it:
Start by peeling your mangoes, removing the stones, and chopping up the flesh. Blend until smooth. If you end up with a stringy or pulpy puree, strain it to get it silky.
Mix the cornflour with a bit of cold milk until smooth. In a saucepan, combine the mango pulp, sugar, rest of the milk, lemon juice, and salt. Give it a good stir.
Heat the pan on low to medium. Slowly pour in the cornflour mixture, stirring as you go. Keep stirring constantly (seriously, don’t stop), and cook for 5–8 minutes until it thickens. Don’t turn up the heat—patience gives you the creamiest texture.
Take it off the heat, add in the butter, and stir until it melts. Taste and adjust the sweetness or lemon if you want. Let it cool a little.
Spoon the mango curd into a clean container. Let it come to room temperature, then cover and pop it in the fridge for a few hours. It’ll set up as it chills.
A few tips:
Make sure your mango pulp is super smooth, and don’t walk away while it’s cooking—lumps happen fast. If you’re avoiding dairy, use coconut milk and a plant-based butter. For extra thickness, add a touch more cornflour (always mix with cold milk first).
Keep your curd sealed up in the fridge, and eat it within 3–4 days. If anything seems off—smells funky or shows mold—just toss it.
Eggless mango curd is a breeze, packed with flavor, and it’s one of the best ways to make the most of peak mango season. Creamy, bright, and guaranteed to level up whatever you’re eating.
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