Give me 10 minutes and I’ll give you the best 10-Minute No-Cook Mango Curd with no added sugar!
Sometimes life hands you waaaaay to many ripe mangoes at once.
That’s when my 10-Minute No-Cook Mango Curd comes in handy.
You can use mango curd the same way you’d use lemon (or any other fruit) curd. Spread on toast; stirred into yogurt or oatmeal; as a topping for pancakes, waffles, or crepes; or just enjoy this curd with a spoon the same way you’d eat pudding.
The really great thing about this recipe is that it lets the flavor of sweet, fresh mango shine through. No other sweeteners are used because they just aren’t necessary if your mango is perfectly ripe.
Another thing to love about this recipe is how easy it is to make; unlike every lemon curd I’ve ever made, this one doesn’t require any cooking. It gets a quick whir in a food processor and a little gelatin does the rest of the work for you.
I’ll be sharing another mango recipe soon. Because as it happens, life recently handed me way too many mangoes. ;)
- Yields: About 2 1/2 cups
- Serving size: 2 tablespoons
- Calories: 11
- Fat: 0
- Saturated fat: 0
- Trans fat: 0
- Carbohydrates: 3
- Sugar: 2
- Sodium: 29
- Fiber: 0
- Protein: 0
- Cholesterol: 0
- 2 tablespoons cold water
- 1 1/2 teaspoons powdered gelatin
- 1/2 cup (120 ml) boiling water
- 2 medium-large ripe mangos, peeled, pitted, and chopped
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- Add the cold water to a small bowl and sprinkle the gelatin on top; give it a stir to combine and let it sit until the water is absorbed, about 1 minute. Add the boiling water and stir to dissolve the gelatin. Set aside for now.
- Puree the mango, vanilla, and salt in a food processor or blender; once smooth, add the dissolved gelatin and pulse a couple times to combine.
- Transfer the mixture to a bowl, cover, and refrigerate overnight.
- Add the curd to a food processor or blender and process until smooth.
- Serve or store covered in the fridge for up to 1 week.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
Becky Winkler (A Calculated Whisk) says
June 12, 2015 at 1:48 pmA no-cook curd–so cool! I have one big, ripe mango that was destined for guacaamole, but might end up in this curd instead :).
Molly says
March 19, 2016 at 11:50 pmWould this be suitable for a wedding cake filling? I’m making a cake for a beach wedding and it needs to be a tropical filling. Just wondering how this would hold up. I like that there are no eggs or dairy that could spoil.
faith says
March 21, 2016 at 4:04 pmMolly, I haven’t tried it as cake filling, but I think it could work. I would recommend using more gelatin so the curd sets a bit stiffer (maybe double or even triple the amount of gelatin). If you play around with it, let me know how it goes!
Brija Ablard says
November 10, 2018 at 4:28 pmHi …. I would like to make this recipe as a healthy Christmas gift. Do you know how long it will stay good if kept in fridge. Many thanks
faith says
November 12, 2018 at 8:29 pmBrija, This would be lovely as a healthy Christmas gift! I found it stays good about 5 to 7 days stored in the fridge.
Tammy Kowzun says
December 5, 2018 at 2:16 amWhat is the actual measurements for the mango
faith says
December 5, 2018 at 2:54 amTammy, I didn’t weigh or measure the mangoes for this recipe. The beauty of this recipe (and cooking in general, as opposed to baking) is that it has a little more leeway and isn’t as much of an exact science. I used Tommy Atkins mangoes for this recipe, and both were medium-large in size (and each one yielded about 1 cup of mango puree). If your mangoes are on the smaller side, I would probably go with three. I hope this helps!