Here is a recipe for mango curd, from Smitten Kitchen. I've made it twice before, and it is really delicious. It uses egg yolks, like a custard, so definitely refrigerate. Hint: make sure and press through the sieve; it removes all the pulp from the mango.
Makes 1 to 1.5 cups
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/2 cup sugar (or reduce to 1/3 cup, if you like the curd more tart)
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
Here's a link to the recipe, if you are a visual learner (like me):
Hope this helps!
PS...Once I had leftovers, and my kids slathered it on their pancakes the next morning. Yum.