Fresh Mango-lime curd Recipe

Mango-lime curd is a sweet and tangy dessert spread made with pureed mango, lime juice, eggs, sugar, and butter. It has a smooth and creamy texture and can be used as a filling for tarts, cakes, and pastries, or simply spread on toast or scones.

The combination of sweet mango and tart lime creates a delicious balance of flavors that is perfect for spring and summer desserts. It can also be refrigerated for a few days and used as a topping for ice cream or yogurt.

Image showing Mango-lime curd

In this article, we will guide you through the process of making a delicious mango-lime curd from scratch, providing detailed steps, helpful tips, and variations to suit your preferences.


To prepare a batch of delicious mango-lime curd, gather the following ingredients:

  • 2 ripe mangoes, peeled and pitted
  • Juice of 2 limes
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, cubed


Before you embark on your mango-lime curd adventure, make sure you have the following equipment ready:

  • Blender or food processor
  • Fine-mesh strainer
  • Saucepan
  • Whisk or spatula
  • Sterilized glass jars or containers for storage

Preparing the Mango-Lime Curd

  1. Begin by peeling and pitting two ripe mangoes. Cut the flesh into chunks and transfer them to a blender or food processor.
  2. Add the juice of two limes to the blender or food processor.
  3. Blend the mangoes and lime juice until you achieve a smooth puree.

Cooking the Curd

  1. In a saucepan, whisk together the mango-lime puree, granulated sugar, and eggs until well combined.
  2. Place the saucepan over low heat and add the cubed unsalted butter.
  3. Continuously stir the mixture using a whisk or spatula to prevent it from sticking to the bottom of the pan.
  4. Cook the curd mixture for about 10-15 minutes until it thickens and coats the back of a spoon.

Straining and Cooling

  1. Once the curd reaches the desired consistency, remove the saucepan from the heat.
  2. Pour the curd through a fine-mesh strainer into a clean bowl to remove any lumps or solids.
  3. Use the back of a spoon to press the curd through the strainer, extracting all the smooth and creamy goodness.
  4. Allow the strained curd to cool at room temperature for about 10 minutes.

Storing and Serving

  1. Transfer the cooled mango-lime curd into sterilized glass jars or containers.
  2. Seal the containers tightly and refrigerate them for at least 2 hours to further thicken and set the curd.
  3. The curd can be stored in the refrigerator for up to 2 weeks.
  4. Serve the mango-lime curd chilled as a topping on toast, pancakes, or scones, or use it as a filling for cakes, tarts, or pies.

Tips and Variations

  • For an extra burst of citrus flavor, add the zest of one lime to the curd mixture before cooking.
  • Experiment with different mango varieties for unique flavors. Alphonso and Ataulfo mangoes work particularly well.
  • If you prefer a smoother texture, strain the curd twice through a fine-mesh strainer to remove any remaining fibrous bits.
  • Customize the sweetness of the curd by adjusting the amount of sugar to your taste preferences.
  • You can substitute the butter with coconut oil for a dairy-free version of mango-lime curd.

Indulge in the tropical flavors of mango and lime with this easy and versatile mango-lime curd recipe. Whether you use it as a spread, topping, or filling, this tangy delight will add a burst of freshness to your culinary creations. With simple ingredients and a few steps, you can enjoy the creamy goodness of homemade mango-lime curd in no time. So, grab some ripe mangoes, a few limes, and get ready to savor this delightful treat!

Fresh Mango-Lime Curd recipe

Indulge in the tangy-sweet delight of our Fresh Mango-Lime Curd recipe. Discover a luscious blend of flavors in this easy-to-make treat. Try it today!

Type: Dessert

Cuisine: asian

Keywords: Mango-Lime Curd

Recipe Yield: 12

Preparation Time: 20 mins

Cooking Time: 30 mins

Total Time: 50 mins

Recipe Ingredients:

  • • 2 ripe mangoes, peeled and pitted • Juice of 2 limes • 3/4 cup granulated sugar • 4 large eggs • 1/2 cup unsalted butter, cubed

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