Easy Vegan Mango Curd (Printable)
A luscious dairy-free mango spread perfect for toast, yogurt, or 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 (organic recommended 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 natural color)
# Steps:
01 - Combine diced mangoes and lemon juice in a blender or food processor. Blend until completely smooth, about 1-2 minutes. For extra silky texture, strain through a fine-mesh sieve.
02 - In a medium saucepan, whisk together granulated sugar and cornstarch until evenly distributed and no clumps remain.
03 - Pour mango purée and coconut milk into the saucepan with the sugar mixture. Whisk vigorously until completely smooth and incorporated.
04 - Set saucepan over medium heat. Cook while whisking constantly until mixture begins to bubble and thicken noticeably, approximately 5-8 minutes. The curd is ready when it coats the back of a spoon.
05 - Remove saucepan from heat immediately. Stir in vanilla extract and turmeric if using for enhanced golden color.
06 - Transfer curd to a clean glass jar or bowl. Allow to reach room temperature uncovered, then refrigerate for at least 2 hours until fully set and chilled.
07 - Serve chilled as a spread for toast, swirl into yogurt, or use as a filling for cakes and pastries.
# Expert Tips:
01 -
- Its impossibly creamy without a drop of dairy
- Ready in under 30 minutes with ingredients you probably have
02 -
- The mixture will look terrifyingly thin at first but thickens dramatically once bubbles appear
- Never walk away from the stove even for a second because cornstarch can clump or scorch fast
03 -
- Room temperature ingredients whisk together more smoothly
- The curd thickens as it cools, so dont overcook trying to get it to set in the pan