Easy Vegan Mango Curd (Printable)

Luscious dairy-free mango spread ready in 20 minutes, perfect for toast and desserts.

# Ingredient List:

→ 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 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)

# Steps:

01 - Place diced mangoes and lemon juice in a blender or food processor. Purée until completely smooth.
02 - In a medium saucepan, whisk together the sugar and cornstarch until well incorporated.
03 - Add the mango purée and coconut milk to the saucepan. Whisk thoroughly until smooth and no lumps remain.
04 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture starts to thicken and bubble, approximately 5–8 minutes.
05 - Once thickened, remove from heat immediately. Stir in the vanilla extract and optional turmeric for enhanced color.
06 - Pour the curd into a clean jar or bowl. Allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.
07 - Serve chilled as a spread on toast, swirled into yogurt, or layered as a dessert filling.

# Expert Tips:

01 -
  • Its incredibly creamy and rich without any dairy or eggs
  • Ready in just 20 minutes with ingredients you probably have
  • Way more affordable than store bought vegan spreads
02 -
  • Constant whisking while cooking prevents lumps and ensures even thickening
  • The curd continues thickening as it cools, so do not overcook on the stove
  • Room temperature mangoes blend more easily than cold ones
03 -
  • Use organic sugar to ensure your recipe stays completely vegan
  • If your mangoes are extra sweet, reduce the sugar to ¼ cup

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