u003cbr/u003eThe most common reason curd tastes metallic is due to using aluminum or metal bowls. The acid in lime juice tends to react with metal, and eggs can react with aluminum, turning them green. Use a glass, ceramic, or stainless steel bowl when making mango curd.u003cbr/u003eIn addition, processed white granulated sugar has the tendency to make curd metallic. If your curd has a slight metallic flavor, try substituting raw sugar, like cane sugar, for the white sugar.