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Butter Mango Curd



– 1/4 cup honey – 2 tablespoons cornstarch – 1 cup pureed fresh mango (about 2 mangos) – 1/4 cup (1/2 stick) Real California unsalted butter, cut into small pieces – Juice and zest of 1 lemon – 4 large egg yolks
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Prep time: 20 minutes

Cook time: 20 minutes

In a small bowl, use a fork or small whisk to combine honey and cornstarch. Set aside.

In a small saucepan, combine mango, butter, and lemon juice and zest. Add honey mixture and bring to a boil over medium heat, stirring almost constantly, until mixture comes to a boil and butter melts. Reduce to a simmer and whisk in egg yolks. Cook, stirring and scraping the sides and bottom of the pan constantly, until thickened, about 2 minutes.

Remove from the heat and let to cool to room temperature. Transfer to a bowl or jar and refrigerate until cool before serving, 2 to 3 hours. Makes about 1 1/2 cups.

Inspired by twocupsflour.com