Easy Vegan Mango Curd (Printable Version)
A luscious, creamy mango curd made entirely without eggs or dairy, perfect for spreading on toast, swirling into yogurt, or layering in desserts.
# What You Need:
→ Fruit Purée
01 - 1 ½ cups (about 2 medium) ripe mangoes, peeled and diced
02 - 2 tablespoons freshly squeezed lemon juice
→ Sweetener
03 - ⅓ cup granulated sugar (adjust to taste; use organic for vegan)
→ Thickener
04 - 2 tablespoons cornstarch
→ Dairy-Free Base
05 - ½ cup canned full-fat coconut milk
→ Flavor Enhancer
06 - 1 teaspoon vanilla extract
07 - Pinch of turmeric (optional, for color)
# Directions:
01 - Place diced mangoes and lemon juice in a blender or food processor. Puree until completely smooth.
02 - In a medium saucepan, whisk together the sugar and cornstarch until well blended.
03 - Add the mango purée and coconut milk to the saucepan. Whisk until smooth and no lumps remain.
04 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture starts to thicken and bubble (about 5–8 minutes).
05 - Once thickened, remove from heat. Stir in the vanilla extract and optional turmeric for color.
06 - Pour the curd into a clean jar or bowl. Let cool to room temperature, then refrigerate for at least 2 hours to set further.
07 - Serve chilled as a spread, dessert layer, or filling.
# Expert Tips:
01 -
- Its embarrassingly simple to make but tastes like something from a fancy bakery
- The texture is impossibly rich without any dairy or eggs whatsoever
02 -
- The curd will continue to thicken as it cools so do not panic if it looks slightly thin in the pan
- Straining the mango purée before cooking makes an incredibly smooth professional texture
03 -
- Room temperature ingredients incorporate more smoothly and prevent lumps from forming
- Whisk constantly during cooking to prevent the cornstarch from clumping or sticking to the bottom