Hawaii Recipe: Mango Lime Curd

Looking to bring a taste of the tropics to your favorite baked goods? You’ll love this Hawaiian style Mango Lime Curd that is perfect for scones, crepes, malasadas, muffins, breads, and just about anything you can dream up! Scroll for the full Mango Lime Curd recipe!

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I’m a huge fan of Afternoon Tea. I love those little finger sandwiches, tea cakes, and bite size nibbles. But, my absolute favorite menu item are scones.

I’m talking about those buttery, flaky, scones that just scream to be lathered in clotted cream or lemon curd. Or both.

Lemon curd is actually one of my favorite condiments. I love the punchy flavor and the smooth, creamy texture. And it’s so versatile. It goes well with so many of my favorite bakery items.

So, that got me thinking about what other types of curds we could make.

Of course, I’m a huge fan of tropical fruit. My whole family can devour a case of mangoes in just a few days. I’m not even joking. My mother-in-law will often drop off cases of fresh mangoes at our house on a weekly basis during the summer.

But sometimes, we have just one mango left in the case that is starting to get over-ripe. That’s where this recipe comes in handy.

Whether you live in Hawaii (or any tropical area) and have access to fresh mangoes, or you tend to buy a lot of them when they are in season (like our family), this recipe is for you!

We love spreading this Mango Lime Curd on Fisher scones (my absolute favorite), and it makes a great filling for fresh malasadas or as a layer in this coconut cake recipe.

Hawaiian Style Mango Lime Curd Recipe

Ingredients:

• 1 large, ripe mango
• ½ cup lime juice
• 1 tsp vanilla
• 1 cup of sugar
• 3 egg yolks
• 1 egg
• ½ cup (1 stick) cold, cubed butter

How to Make Mango Lime Curd:

1. Peel, slice, and puree mango.
   
2. Add mango puree, lime juice, ½ cup of sugar, and vanilla to medium saucepan. Cook over medium-high heat until sugar is completely dissolved (about 5-7 minutes). Remove from heat. 
   
3. In a separate bowl, combine egg yolks, egg, and remaining ½ cup of sugar. Whisk together until mixture is frothy and most of the sugar is dissolved (about 2-3 minutes).
4. While continuing to whisk, slowly pour a 1/3 cup of mango-lime mixture into egg mixture. Whisk for another 30 seconds and then transfer tempered egg mixture into the saucepan.
5. Over medium heat, cook the mixture until it thickens and coats the back of a spoon (5-7 minutes).
6. Remove saucepan from heat and add cold butter, a few cubes at a time. Make sure butter is fully incorporated before adding more.
7. Strain curd through a fine mesh sieve.
8. Refrigerate the curd for 2-4 hours before using. Recommend laying a layer of plastic wrap directly on top of the curd while cooling so that it does not form a skin.
   Yield: 4 servings

   Mango Lime Curd

   

   Print

   This delicious Mango Lime Curd is perfect on scones, French Toast, and as a cake filling.

   Prep Time 2 minutes

   Cook Time 20 minutes

   Additional Time 2 hours

   Total Time 2 hours 22 minutes

   Ingredients

   • 1 large, ripe mango
   • ½ cup lime juice
   • 1 tsp vanilla
   • 1 cup of sugar
   • 3 egg yolks
   • 1 egg
   • ½ cup (1 stick) cold, cubed butter

   Instructions

   1. Peel, slice, and puree mango.
   2. Add mango puree, lime juice, ½ cup of sugar, and vanilla to medium saucepan. Cook over medium-high heat until sugar is completely dissolved (about 5-7 minutes). Remove from heat. 
   3. In a separate bowl, combine egg yolks, egg, and remaining ½ cup of sugar. Whisk together until mixture is frothy and most of the sugar is dissolved (about 2-3 minutes). 
   4. While continuing to whisk, slowly pour a 1/3 cup of mango-lime mixture into egg mixture. Whisk for another 30 seconds and then transfer tempered egg mixture into the saucepan. 
   5. Over medium heat, cook the mixture until it thickens and coats the back of a spoon (5-7 minutes).
   6. Remove saucepan from heat and add cold butter, a few cubes at a time. Make sure butter is fully incorporated before adding more. 
   7. Strain curd through a fine mesh sieve.
   8. Refrigerate the curd for 2-4 hours before using. Recommend laying a layer of plastic wrap directly on top of the curd while cooling so that it does not form a skin. 

   Nutrition Information:

   Yield:

   4

   Serving Size:

   1
   Amount Per Serving: Calories: 326Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 189mgSodium: 37mgCarbohydrates: 66gFiber: 1gSugar: 62gProtein: 4g

Mango Curd FAQs

Looking for more Mango recipes? Learn how to make Mango Mousse Cake, Peach Mango Pie, and Mango Muffins!