Hamdi Saidani Pioneer Woman Mango Curd Recipe made of ripe mangoes, sugar, lemon juice, eggs, and butter. Serves 8 and takes about 20 minutes to cook plus 1 hour to chill. It’s smooth, tropical, and perfect for spreading, filling, or gifting!
Try More Mango Desserts Recipes:
🧡 Why You’ll Love This Pioneer Woman Mango Curd Recipe:
- Fresh tropical flavor: This recipe is made using ripe, juicy mangoes, giving it a bright, fresh, tropical taste that instantly transports you to a sunny paradise.
- Silky texture: Pioneer Woman Mango Curd has a smooth, creamy consistency similar to lemon curd but with an even softer, melt-in-your-mouth finish.
- Easy to make: You don’t need any fancy equipment or complicated techniques—just a saucepan, a whisk, and a strainer.
- Versatile: This mango curd can be used in so many ways—from filling tarts and cakes to spooning over pancakes, swirling into yogurt, or spreading on toast.
- Bright and fruity: The curd has a naturally sweet and slightly tangy flavor. A touch of lemon juice enhances the mango’s tropical notes without overpowering the taste, making it vibrant but well-balanced.
- Quick prep time: This entire recipe takes under 30 minutes from start to finish, including cooking and blending.
❓ What Is Pioneer Woman Mango Curd Recipe?
Pioneer Woman Mango Curd Recipe is a creamy fruit spread made by blending mango puree with eggs, lemon juice, sugar, and butter. It’s gently cooked until thick and smooth, then chilled and used in a variety of sweet dishes.
🥭 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
🥃 Instructions:
- Blend mango chunks into a smooth puree. Strain if needed.
- In a saucepan, whisk eggs, yolk, and sugar until well combined. Stir in mango puree and lemon juice.
- Cook over medium-low heat, stirring constantly, until mixture thickens (about 8–10 minutes).
- Remove from heat and stir in butter until melted and smooth. Transfer to jars or containers. Let cool, then chill for 1 hour before using.
💭 Recipe Tips:
- Use ripe mangoes: Always choose fully ripe, soft mangoes for the best flavor and natural sweetness. The riper the fruit, the richer and smoother your mango curd will taste.
- Strain the puree: After blending the mangoes, strain the puree through a fine mesh sieve to remove any fibrous bits. This step ensures your mango curd has the smoothest, most velvety texture, especially important for spreads and fillings.
- Whisk constantly: While cooking the curd, whisk gently and constantly to prevent the eggs from curdling or forming lumps.
- Check temperature: Mango curd thickens best at around 170°F (77°C). Use a kitchen thermometer if available, or test by checking when the curd coats the back of a spoon and holds a clear line when you swipe your finger across it.
🧇 What To Serve With Mango Curd?
Serve Mango Curd with Lemon Meltaways, Mango Panna Cotta, Lemon Loaf or Lemon-Poppy Seed Cake. It’s also perfect in Lemon–Poppy Seed Scones, between cake layers, swirled into yogurt or oatmeal or spooned over ice cream for a tropical dessert.
🎚 How To Store Leftovers Mango Curd?
- In the Refrigerator: Store leftovers mango curd in airtight glass jars for up to 10 days. Keep chilled to maintain freshness and texture.
- In the Freezer: Freeze leftovers mango curd in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before use.
FAQ’S
Can I use frozen mangoes for Mango Curd?
Yes, frozen mangoes work well in Mango Curd. Thaw them completely and blend into a smooth puree before using. Strain the puree for the best texture. Frozen mangoes provide consistent sweetness and are convenient year-round.
Is Mango Curd the same as mango jam?
No, Mango Curd is not the same as mango jam. Mango jam is thick and gelatinous, often made with pectin. Mango Curd is smooth, creamy, and made with eggs and butter, giving it a custard-like texture.
How do I know when Mango Curd is done cooking?
Mango Curd is done when it thickens enough to coat the back of a spoon and a line swiped through it stays clean. It should reach around 170°F (77°C) if using a thermometer. Overcooking can cause curdling.
Why is my Mango Curd lumpy?
Lumpy Mango Curd usually means the eggs started to scramble from too much heat or not enough stirring. Always cook Mango Curd on low heat and whisk constantly. You can strain the finished curd through a sieve to remove lumps.
How can I thicken Mango Curd if it’s too runny?
If your Mango Curd is too runny, cook it a little longer on low heat while stirring. It thickens further as it cools. If needed, you can add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) for extra thickness.
More Mango Desserts Recipes:
Nutrition Facts
Serving Size: 1 serving
- Calories: 145 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 76 mg
- Sodium: 15 mg
- Fiber: 1 g
- Sugar: 15 g
- Vitamin A: 475 IU
- Vitamin C: 12 mg
- Calcium: 10 mg
- Iron: 0.3 mg
Pioneer Woman Mango Curd
Description
Pioneer Woman Mango Curd Recipe made of ripe mangoes, sugar, lemon juice, eggs, and butter. Serves 8 and takes about 20 minutes to cook plus 1 hour to chill. It’s smooth, tropical, and perfect for spreading, filling, or gifting!
Ingredients
Instructions
- Blend mango chunks into a smooth puree. Strain if needed.
- In a saucepan, whisk eggs, yolk, and sugar until well combined. Stir in mango puree and lemon juice.
- Cook over medium-low heat, stirring constantly, until mixture thickens (about 8–10 minutes).
- Remove from heat and stir in butter until melted and smooth. Transfer to jars or containers. Let cool, then chill for 1 hour before using.
Notes
- Use ripe mangoes: Always choose fully ripe, soft mangoes for the best flavor and natural sweetness. The riper the fruit, the richer and smoother your mango curd will taste.
Strain the puree: After blending the mangoes, strain the puree through a fine mesh sieve to remove any fibrous bits. This step ensures your mango curd has the smoothest, most velvety texture, especially important for spreads and fillings.
Whisk constantly: While cooking the curd, whisk gently and constantly to prevent the eggs from curdling or forming lumps.
Check temperature: Mango curd thickens best at around 170°F (77°C). Use a kitchen thermometer if available, or test by checking when the curd coats the back of a spoon and holds a clear line when you swipe your finger across it.
