It’s time to bid a good bye to the king of fruits, Mango ! Sharing a super easy Mango Curd Recipe which can be stored for a week .
All you need is Mango , Sprig Natural Bourbon Vanilla Extract and a few easily available ingredients.

This Natural Bourbon Vanilla from Sprig  effortlessly delights the senses !
A few drops create the magic .Crafted with the best Madagascar Vanilla beans , this is truly a gem ! An essence that can create fascinating stories on your plate !

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Add to a glass of Smoothie, spread on your  Pancakes or make a Vanilla Mango Cake ! Life is simple when you have Mango Curd available in the kitchen .

Easy Mango Curd Recipe

I have used one cup Mango Pulp to make Mango Curd . That was enough to frost a 7 inch cake . Step by Step with pics 

If you making Mango pulp at home , cut Mangoes and discard the seeds. Now peel the skin and take the flesh in a bowl. You can give it a mix using hand blender or grinder .

Add lemon juice and lemon zest to it . Mix it once.

Add coconut sugar , Corn flour ,butter and start cooking at low flame.

Once the butter and Sugar melts , add egg yolks, Sprig Natural Bourbon Vanilla  and keep stirring it at low flame. Cook for 1-2 minutes until it thickens.

Stop cooking when it gets quite thick .It will coat the back of the spatula. A spread consistency.

You can add to a plate of scones.
I used it as a frosting to make a layer cake. I prepared a  Bourbon Vanilla Cake and sliced horizontally into two parts .
Filled the layer generously with creamy Mango Curd . In just 10 minutes a gorgeous Mango Cake was ready for Father’s Day Celebration!

Print Recipe

Easy Mango Curd Recipe | How to make Mango Curd at Home

Cuisine

american, british

Prep Time

5 minutes

Cook Time

5 minutes

Servings

cup

Ingredients

• 1 Cup Mango Pulp
• 2 tbsp corn starch
• 1/4 cup Sprig Coconut Sugar Or Honey
• 1 tsp Sprig Natural Bourbon Vanilla Extract
• 50 gm butter
• 4 Egg yolks

Cuisine american, british Prep Time 5 minutes Cook Time 5 minutes Servings cup Ingredients 1 Cup Mango Pulp 2 tbsp corn starch 1/4 cup Sprig Coconut Sugar Or Honey 1 tsp Sprig Natural Bourbon Vanilla Extract 50 gm butter 4 Egg yolks

Instructions

1. Take mango pulp in a bowl. Add lemon juice and lemon zest to it.

   
2. Add corn flour, sugar and mix once.

   
3. Add butter and start cooking at low flame.Keep stirring gently .

   
4. Once the butter melts, add egg yolks, sprig vanilla extract and cook for 2-3 minutes at low flame.

   
5. Stop cooking when it gets quite thick .It will coat the back of the spatula. A spread consistency. Cool it and transfer to a sterilised jar . You can store for a week in refrigerator .