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Mango pastry cream is a luscious, tropical twist on classic pastry cream, infused with sweet, vibrant mango flavor and a hint of brightness from fresh lime.

Perfect for filling tarts, eclairs, or layered desserts, this version brings a fruity richness that pairs beautifully with light pastries and cakes.

Recipe Info

This recipe:

Is simple. It follows the same method as traditional pastry cream but with mango puree replacing some of the milk.
Comes together quickly. You’ll spend about 15 to 20 minutes actively making the cream, plus chilling time.
Has a fresh, fruity flavor. The combination of mango puree and lime adds a bright, tropical burst to the cream.

Making mango pastry cream for the first time? Read the ingredient notes, step-by-step instructions, and tips. If you’re already familiar, jump to the recipe card.

Extra Learning

Before we dive in, here’s a useful resource to help you get this recipe just right:

How to Temper Eggs. A quick guide to tempering eggs—a technique you’ll use when making this pastry cream. If you’re new to it, give this a read.

Ingredients and Substitutes

Mango pastry cream ingredients — Yes, it’s a lemon in the picture above. It should’ve been a lime, though.

Mango puree: The star ingredient that gives the cream its flavor. You can use canned mango puree, or make puree from fresh or frozen mango.
Lime juice: Enhances the mango’s natural flavor. Lemon juice is a decent substitute.
Milk: Whole milk works best for a creamy consistency, but lower-fat options will also work.
Egg yolks: Help thicken the cream and add richness.
Cornstarch: The main thickener. You can substitute potato starch (using half the amount), though it behaves slightly differently.
White sugar: Balances the flavors. Adjust depending on the sweetness of your mango.
Vanilla extract: Optional but enhances the overall flavor.
Unsalted butter: Adds a smooth, glossy finish.

Step-by-Step: How to Make Mango Pastry Cream

Make mango puree (if needed). If using frozen mango, cook it in a saucepan over medium heat until soft. If using fresh mango, peel and pit it. Blend until smooth, then strain for a silky texture.

Frozen mango in a saucepan — Cook frozen mango in a saucepan until

Mango puree in a saucepan — Cook frozen mango in a saucepan until

Balance the flavors. In a small bowl, combine the mango puree with lime juice, adding the lime slowly until it tastes just right.
Heat the milk mixture. In a medium saucepan, heat the milk, vanilla extract, and sugar over medium heat until steaming but not boiling. Stir occasionally to dissolve the sugar completely.

Heating the milk mixture — Heat the milk, vanilla extract, and sugar over medium heat

Prep the yolks. In a heatproof bowl, whisk the egg yolks, cornstarch, and mango puree together until smooth.

Whisk the egg yolks, cornstarch,
and mango puree until smooth

Temper the eggs. Slowly pour a few tablespoons of the hot milk mixture into the yolk mixture, whisking constantly to prevent curdling. Repeat this process 3 to 4 times until most of the milk is incorporated.

Adding the milk — Gradually add hot milk to the yolk

Whisking in the milk — Gradually add hot milk to the yolk

Cook until thick. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. This typically takes about 2 to 4 minutes.

Returning the mixture to the pot — Return and cook the mixture over

Cooking mixture until thick — Return and cook the mixture over

Remove from heat and whisk. Once thickened, remove from heat and continue whisking for about a minute to ensure a smooth texture.
Stir in the butter. Add the butter and stir until fully melted and incorporated.

Adding the butter — Add butter and stir until

Mixing in the butter — Add butter and stir until

Taste test. Add more sugar or lime juice if needed.
Strain if necessary. For an ultra-smooth texture (or if there’s any curdled eggs or unblended bits), pass the cream through a fine-mesh sieve.

Pour the mixture through a fine-mesh
sieve to strain out any curdled egg

Cover and chill. Place plastic wrap directly on the surface to prevent a skin from forming. Let cool at room temperature for at least 30 to 60 minutes, then refrigerate until ready to use.

Covering with plastic wrap — Cover with plastic wrap and chill

Whisk and use. Once chilled, whisk the pastry cream until smooth and it’s ready to pipe or spread.

Delicious mango pastry cream swirled neatly in a glass

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Tips

Use ripe mangoes. If using fresh mango, pick one that’s fully ripe for the best flavor.
Don’t rush thickening. Cook the mixture slowly to avoid lumps or a starchy taste.
Chill on a plate for faster cooling. A wider surface area helps it cool down more quickly.
Make ahead. Mango pastry cream keeps in the fridge for 3 to 4 days, making it perfect for prepping in advance.
Lighten it up. Fold in whipped cream and gelatin for a softer, airier texture (this makes diplomat cream).
Make it sturdier. To use as a stable filling for pastries, mix in softened butter after chilling to create a richer, pipeable consistency (also known as mousseline cream).

Storage

You can store mango pastry cream in the fridge for 3 to 4 days. Make sure the container is tightly sealed so it doesn’t absorb any smells.

Similar Recipes to Try

Looking for more? Check out the following recipes:

Pastry cream flavors. Want to test out other pastry creams? Here’s a list of 12+ flavors I already covered.