Mango And Lime Mojito Curd

This deliciously creamy mango and lime curd has the added kick of light rum for that fun mojito cocktail flavour!

Why you’ll love this recipe

• Mango and lime mojito curd isn’t something you can buy in the shops so that makes it really special.
• Making fruit curds is easy and fun too, and this mango and lime curd is no exception.
• You can use this mango and lime curd in so many ways, from spreading it on your toast in the morning to willing tarts and cakes or as a deliciously different dessert topping too.

Anyone familiar with Larder Love will know I do like making fruit curds. From the classic lemon curd to rhubarb and ginger curd and many more in between.

Although I’ve made lime curd before I thought I’d shake things up a bit this time and make this a mango and lime curd.

Ingredients for mango and lime mojito curd

Fruit curds don’t have many ingredients. Basically, it is just the fruit in question, sugar, butter and eggs. As this is a mojito curd I’ve added in a couple of extras to make my mango curd extra special – light rum and a wee dash of mint.

The fruit – Make sure you have a ripe mango and not one that is too hard as they have no flavour. My the same token don;t go for one that is squishy as they have gone over. The other fruit you’ll need for this mango and lime curd is of course lime.

Sugar – I use caster sugar for making my fruit curds. If you don’t have caster (super fine sugar in USA) then you can quickly whizz up some granulated sugar in your food processor and you will have homemade caster sugar!).

Eggs – go for free-range eggs if you can get them.

Butter – I always use unsalted butter in any cooking so that I’m in charge of the salt content.

Extras – Fresh mint and light rum for that lovely mojito cocktail flavour.

Can you use frozen mango?

Yes just defrost the mango thoroughly and mash/puree as you would fresh mango.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make mango and lime mojito curd

First you will want to deal with the fruit. So peel the mango and remove the stone, then puree or mash the flesh to a smooth pulp.

If you are using a normal waxed lime then give it a good scrub in hot soapy water with a nail brush then rinse and pat dry – voila! you now have an unwaxed lime that would cost you more in the shops.

Grate the lime to remove the strongly flavoured zest (avoid the bitter white pith. Then cut in half and squeeze out all that lovely juice.

Put the lime juice, lime zest, mango pulp, sugar, mint, light rum and butter into the bowl and stir.

Break the eggs into a small bowl or mug (do this to check they are fresh as there is nothing worse than adding eggs to a recipe only to find one is off and all the other ingredients are now ruined. Whisk the eggs to make sure they are well mixed before adding to the bowl with the other ingredients for mango and lime curd.

Stir all your ingredients constantly and they will start to thicken. It usually takes me about 12-15 minutes to make lime curd.

How to tell when mango and lime curd is ready?

Your curd will stick to the back of your wooden spoon when lifted out of the pan. When you ladle the lime curd into the sterilised jars it will thicken more as it cools

When you think your lime curd is ready spoon in into a fine mesh sieve over a jug or bowl. This will remove the used basil leaves, pieces of lime zest and any stray bits of egg white that got cooked in the mix.

Now simply spoon the sieved curd into sterilised jars.

Can you make lime and mango curd in a microwave?

Yes you can. Melt the butter in microwave for 30 seconds. Whisk the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.

Making mango and lime curd in an Aga

Place the lime juice, zest, basil butter and sugar in a large ovenproof jug, cover and pop into the simmering oven for about 30 minutes.

Take it out of the oven and whisk in the eggs then return to the simmering oven (covered) for 1-2 hours.

How many does this recipe make?

This lime curd recipe makes approximately 450g of lime curd. So it depends entirely on what size of jars you have to put it in.

How long does lime curd keep?

Your lime curd will keep for up to 2 months in the fridge when unopened. Once opened you must use it within 2 weeks.

You can also freeze fruit curds. Just defrost thoroughly before using.

How to serve mango and lime curd

You can use this mango curd just as you would trusty old lemon curd. Slathered on to homemade scones with cream as I’ve done here for the perfect tea time treat.

Lime and mango curd makes a delightful dessert topping with simple vanilla ice-cream.

Use your mango and lime curd as a filling for a Victoria sponge cake or mix with cream cheese, butter and icing sugar to make a delicious cake frosting.

Add some mango and lime mojito curd to Greek yogurt for a lovely breakfast treat instead of the usual honey.

Just spread it on toast with butter and enjoy at any time of day!

Looking for more delicious and easy fruit curd recipes? Then check these out before you go;

Strawberry curd

Passionfruit and lemon curd

Cranberry curd

Apricot and almond curd

Lemon and ginger curd

Need more inspiration?I have a whole Fruit Curds section for your to browse to find just the one you want.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.