Easy Vegan Mango Curd (Printable)

A luscious, creamy mango spread made without eggs or dairy, perfect for toast, yogurt, or desserts.

# What You’ll Need:

→ Fruit Purée

01 - 1.5 cups ripe mangoes, peeled and diced (about 2 medium)
02 - 2 tablespoons freshly squeezed lemon juice

→ Sweetener

03 - 0.33 cup granulated sugar

→ Thickener

04 - 2 tablespoons cornstarch

→ Dairy-Free Base

05 - 0.5 cup canned full-fat coconut milk

→ Flavor Enhancer

06 - 1 teaspoon vanilla extract
07 - Pinch of turmeric

# How-To Steps:

01 - Combine diced mangoes and lemon juice in a blender or food processor. Blend until completely smooth, approximately 1-2 minutes.
02 - In a medium saucepan, whisk together granulated sugar and cornstarch until evenly combined.
03 - Pour mango purée and coconut milk into the saucepan with the sugar-cornstarch mixture. Whisk thoroughly until no lumps remain and mixture is uniform.
04 - Place saucepan over medium heat. Cook while whisking constantly until mixture begins to thicken and bubble, approximately 5-8 minutes. Ensure you reach the edges of the pan while whisking to prevent scorching.
05 - Remove saucepan from heat immediately once thickened. Stir in vanilla extract and turmeric if using for enhanced color.
06 - Transfer curd to a clean jar or bowl. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to achieve proper set consistency.
07 - Serve chilled as a spread on toast, swirled into yogurt, or as a layer in desserts. Store refrigerated for up to one week.

# Expert Advice:

01 -
  • It comes together in 20 minutes with ingredients you probably already have in your pantry
  • The texture is impossibly creamy without any dairy, eggs, or complicated techniques
02 -
  • If your mango purée feels fibrous, push it through a fine-mesh sieve before cooking for the silkiest texture imaginable
  • The curd will thicken considerably as it cools, so don't panic if it seems slightly loose when you first pull it off the heat
03 -
  • Rub the coconut milk can with warm water before opening it helps the solids incorporate more smoothly into your curd
  • Room temperature ingredients blend more easily, so pull your coconut milk out of the fridge while you prep the mangoes

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