Hamdi Saidani This Pioneer Woman Mango Curd is a silky and tropical spread, which uses ripe mango and real butter for a rich, fruity finish. It’s a versatile dessert topping, ready in about 1 hour 20 minutes.
Pioneer Woman Mango Curd Ingredients
- 2 cups ripe mango chunks (fresh or frozen)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 4 tablespoons unsalted butter, cubed
How To Make Pioneer Woman Mango Curd
- Blend the mango: Puree mango chunks in a blender until smooth. Strain for a silky texture.
- Mix base ingredients: In a saucepan, whisk eggs, yolk, and sugar until well blended. Stir in mango puree and lemon juice.
- Cook the curd: Cook over medium-low heat, stirring constantly, until the mixture thickens (about 8–10 minutes). Do not boil.
- Add butter: Remove from heat. Stir in butter cubes until fully melted and smooth.
- Cool and chill: Transfer to clean jars or containers. Let cool at room temperature, then chill for at least 1 hour before using.
Recipe Tips
- What mango works best? Ataulfo, Kent, or Champagne mangoes yield smooth, sweet puree.
- Can I use frozen mango? Yes, thaw first and drain excess liquid.
- How to know when it’s done? The curd should coat the back of a spoon and leave a trail when you run a finger through it.
- Can I strain it? Yes, for ultra-smooth texture, strain through a fine mesh sieve after cooking.
- How to use it? Spread on toast, spoon over pancakes, swirl into yogurt, or use in cakes.
What To Serve With Mango Curd
This fruity spread is delicious on:
- Toasted brioche or croissants
- Cheesecake or pavlova
- Scones or muffins
- Pancakes or waffles
- Vanilla ice cream or yogurt
How To Store Mango Curd
Refrigerate: Store in an airtight jar or container for up to 1 week.
Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before using.
Mango Curd Nutrition Facts
- Calories: 145 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 76mg
- Sodium: 15mg
- Fiber: 1g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and preparation.
FAQs
Can I make this dairy-free?
Yes, substitute coconut oil or vegan butter for dairy butter.
Can I can mango curd?
No, it is not safe for water bath canning due to egg content. Store in fridge or freezer only.
Why is my curd lumpy?
It may have overheated. Strain through a sieve to fix.
Can I double the recipe?
Yes, just cook slowly and stir constantly to avoid curdling.
Can I use lime instead of lemon?
Yes, lime juice pairs beautifully with mango and adds a tropical twist.
Try More Recipes:
- Pioneer Woman Instant Pot Apple Cider
- Pioneer Woman Apple Cider Syrup
- Pioneer Woman Baked Apple Chips
Pioneer Woman Mango Curd
Description
A sweet and creamy mango curd made with ripe fruit, perfect as a spread, filling, or dessert topping.
Ingredients
Instructions
- Puree mango and strain if needed.
- Whisk eggs, yolk, sugar, mango, and lemon juice in saucepan.
- Cook over medium-low heat until thick, 8–10 minutes.
- Remove from heat and stir in butter.
- Cool, chill, and serve.
