Easy Vegan Mango Curd (Print Version)

Luscious, creamy mango curd made entirely without eggs or dairy. Perfect for spreading on toast, swirling into yogurt, or layering in desserts.

# What You'll Need:

→ Fruit Purée

01 - 1 ½ cups ripe mangoes, peeled and diced (about 2 medium)
02 - 2 tablespoons freshly squeezed lemon juice

→ Sweetener

03 - ⅓ cup granulated sugar

→ 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)

# Step-by-Step Guide:

01 - Combine diced mangoes and lemon juice in a blender or food processor. Process until completely smooth, approximately 1-2 minutes.
02 - Whisk together sugar and cornstarch in a medium saucepan until evenly incorporated.
03 - Pour mango purée and coconut milk into the saucepan. Whisk vigorously until mixture is uniform and no lumps remain.
04 - Place saucepan over medium heat. Cook while whisking constantly until mixture begins to thicken and bubble, approximately 5-8 minutes. Continue whisking to prevent scorching.
05 - Remove from heat immediately. Stir in vanilla extract and turmeric if using for enhanced color.
06 - Transfer curd to a clean jar or bowl. Allow to reach room temperature, then refrigerate for minimum 2 hours to achieve proper consistency.
07 - Serve chilled as a spread for toast, swirl into yogurt, or use as dessert filling. Refrigerate for up to 1 week.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes with ingredients you probably already have
  • The texture is impossibly creamy without a drop of dairy
  • It keeps for a week in the fridge which is dangerous because youll want to eat it all at once
02 -
  • The mixture goes from thin to thick in seconds so stay close and whisk constantly
  • Straining the puree takes an extra minute but makes a world of difference in texture
  • It will thicken more in the fridge so don't panic if it seems slightly loose at room temperature
03 -
  • Room temperature coconut milk incorporates more easily than cold straight from the fridge
  • Use a heavy bottomed saucepan to prevent scorching at the bottom

Go Back