Begin by peeling and chopping the mango into pieces. Blend these pieces in a blender until smooth.

In a medium saucepan, mix together the mango puree, granulated sugar, lemon juice, whole eggs, and egg yolks until well blended.

Set the saucepan over low heat, stirring in cold butter cubes. Cook the mixture for about 15 minutes until thickened.

Pour the curd through a fine mesh sieve into a bowl to remove lumps.

Allow the Mango Curd to cool at room temperature before transferring to an airtight container.