Place the mango, ¼ cup (50g) sugar and 3 tablespoons (60ml) lemon juice into a blender or food processor. Blend or process until well combined. Pour into a medium saucepan and bring to the boil, stirring over medium heat. Once it boils, remove from the heat. Strain the hot mango mixture through a sieve into a bowl, stirring as much pulp through as possible. Discard any pulp left in the sieve. Set aside to cool for 10 minutes.
Combine the eggs, egg yolks and the remaining 1 cup (200g) caster sugar in a 6-cup, heatproof, microwave-safe bowl. Whisk, with balloon whisk until combined. Add the mango puree mixture and ½ cup (125ml) lemon juice, whisking constantly until well combined. Add the butter.
Microwave, uncovered, for 15-20 minutes on Medium/50% power, whisking every minute until the curd thickens. Spoon into sterilized jars, seal and refrigerate overnight.
Three ways to serve mango curd
On Toast; Spread toasted sourdough, crumpet or bagels with crème fraiche, then top with plenty of mango curd. Tarts; Spoon the mango curd into cooked tart shells. Top with softly whipped cream, dust with icing sugar and serve. Parfait; Halve 250g Perfection strawberries and toss in a little caster sugar. Spoon into glasses with mango curd, vanilla yoghurt and roughly chopped shortbread biscuits. Repeat the layers and serve.