Five-minute mango and lime curd
Prep time
Cook time
Total time
Serves: 3 bottles
  • 300g mango pieces, cut into rough chunks
  • 130g sugar
  • 3 eggs
  • juice of 1 lime
  • 80g butter
  • zest of 1 lime, finely chopped
  1. Put the mango pieces and sugar into a high powered blender and blend until it's a fine puree, about 15-20 seconds.
  2. Add eggs and lime juice, then blend on High for four minutes or until the mixture is about 75C/170F - you'll see condensation start to build up on the inside of the blender jug. If you go much higher than that, the curd will have an eggy taste, so stop the blender at two or three minutes to check the temperature. If you don't have a thermometer, just stop at the texture that you're happy with (remember that to the food safe temperature for eggs is 160F/71C.)
  3. Add the butter and lime zest, then blend on low for 3 seconds to incorporate. Put into sterilised jars. Make sure to refrigerate and consume within ten days.
Recipe by A Kitchen Cat at