Begin by peeling two ripe mangoes and chopping them into chunks. Place the mango pieces into a blender or food processor and blend on high until smooth.

In a medium saucepan, combine the smooth mango puree, half a cup of granulated sugar, two tablespoons of freshly squeezed lemon juice, and half a cup of unsalted butter. Heat over low heat, stirring until the butter has melted (about 5 minutes).

Crack three large eggs into a separate bowl and whisk until fully combined.

Once the mango mixture is warm, gradually scoop out about a cup and mix it into the beaten eggs, stirring continuously.

Slowly pour the egg mixture back into the saucepan with the remaining mango mixture, whisking constantly. Cook over low heat for about 10 minutes or until thick enough to coat the back of a spoon.

For an ultra-smooth finish, set a fine-mesh sieve over a bowl and pour the mango curd through it.

Allow the smooth mango curd to cool to room temperature before transferring it into jars or airtight containers.