Add mango puree, lime juice, 1⁄2 cup of sugar, and vanilla to medium saucepan. Cook over medium-high heat until sugar is completely dissolved (about 5-7 minutes). Remove from heat.
In a separate bowl, combine the egg yolks, egg, and remaining 1⁄2 cup of sugar. Whisk together until mixture is frothy and most of the sugar is dissolved (about 2-3 minutes).
While continuing to whisk, slowly pour a 1/3 cup of mango-lime mixture into egg mixture. Whisk for another 30 seconds and then transfer tempered egg mixture into the saucepan.
Over medium heat, cook the mixture until it thickens and coats the back of a spoon (5-7 minutes).
Remove saucepan from heat and add cold butter, a few cubes at a time. Make sure butter is fully incorporated before adding more.
Strain curd through a fine mesh sieve. Refrigerate the curd for 2-4 hours before using. 8. Serve in coupe glasses with whipped cream, fresh mint and grated fresh lime zest.
Recommend laying a layer of plastic wrap directly on top of the curd while cooling so that it does not form a skin.
