Easy Vegan Mango Curd Recipe
Introduction
This Easy Vegan Mango Curd is a luscious and tangy treat perfect for spreading on toast, dolloping on desserts, or stirring into yogurt. Made with ripe mango pulp and creamy vegan butter, it’s a simple, dairy-free twist on a classic favorite.
Ingredients
- 480 g (2 cups) mango pulp
- 100 g (½ cup) granulated sugar
- 30 g (3 tablespoons) cornstarch
- 2 tablespoons freshly squeezed lime juice
- 60 g (2.1 oz) vegan butter block-style, cold and cut into cubes
Instructions
- Step 1: If using fresh mango, puree the flesh in a blender until smooth to make the mango pulp.
- Step 2: In a large saucepan, combine the mango pulp and sugar. Bring to a simmer over medium heat, whisking often to dissolve the sugar.
- Step 3: In a small bowl, mix the cornstarch with the lime juice to form a smooth paste (cornstarch slurry).
- Step 4: Add the cornstarch slurry to the saucepan. Cook on medium heat (or low if using gas) while whisking continuously for 3-5 minutes until the curd thickens and coats the back of a spatula.
- Step 5: Remove the saucepan from heat. Place the cold vegan butter cubes in a large mixing bowl, pour the hot mango curd over them, and whisk until smooth and fully combined.
- Step 6: Cover the surface of the curd with plastic wrap and let it cool for 10-15 minutes. Transfer to the fridge and chill for at least one hour until thickened.
- Step 7: Use immediately, or store in an airtight jar in the refrigerator until ready to use.
Tips & Variations
- Use canned Alphonso or Kesar mango pulp for the best flavor unless you have very ripe fresh mangoes.
- If using fresh mango pulp, add up to 50 g (¼ cup) more sugar to balance sweetness.
- Substitute cornstarch with ground arrowroot powder for a different thickening option.
- Keep vegan butter cold and cubed before whisking into the curd for a creamy texture.
Storage
Store the mango curd in an airtight jar in the refrigerator for up to one week. For same-day use, it can be kept at room temperature in a sealed container. If the curd becomes too thick, gently warm it in a saucepan to loosen. It also freezes well for several months—thaw overnight in the fridge before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh mango instead of canned pulp?
Yes, fresh mango can be pureed and used, but you may need to adjust the sugar amount for sweetness depending on how ripe the mangoes are.
What can I substitute for vegan butter?
You can try using coconut oil or a vegan margarine, but the flavor and texture might vary slightly from the traditional creamy result.
PrintEasy Vegan Mango Curd Recipe
This Easy Vegan Mango Curd is a deliciously creamy, dairy-free alternative made with ripe mango pulp, sugar, cornstarch, lime juice, and vegan butter. Perfect for spreading on toast, filling cakes, or layering in desserts, this curd thickens on the stovetop and chills to a luscious, smooth texture that captures the tropical sweetness of mangoes with a tangy hint of lime.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: Approximately 1.5 cups (360 ml) of mango curd 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Vegan, International
- Diet: Vegan
Ingredients
Ingredients
- 480 g (2 cups) mango pulp (preferably canned Alphonso or Kesar mango pulp, or fresh ripe mangoes pureed)
- 100 g (½ cup) granulated sugar (add up to 50 g more if using fresh mango puree, to taste)
- 30 g (3 tablespoons) cornstarch (can substitute with ground arrowroot powder)
- 2 tablespoons freshly squeezed lime juice
- 60 g (2.1 oz) vegan butter block-style, cold and cut into cubes
Instructions
- Prepare Mango Pulp: If you are using fresh mangoes, puree the mango flesh until smooth in a blender to achieve a pulp consistency.
- Simmer Mango and Sugar: In a large saucepan, combine the mango pulp and granulated sugar. Heat over medium heat and bring to a gentle simmer while whisking frequently to dissolve the sugar and prevent burning.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with the freshly squeezed lime juice to form a smooth paste, ensuring there are no lumps.
- Thicken the Mixture: Slowly add the cornstarch slurry into the simmering mango mixture in the saucepan. Reduce heat to medium (or low if using a gas stove) and continuously whisk for 3-5 minutes until the curd thickens enough to coat the back of a spatula without dripping.
- Remove from Heat: When the desired thickness is achieved, remove the saucepan from heat immediately to prevent overcooking.
- Whisk in Vegan Butter: Place the cold vegan butter cubes into a large mixing bowl. Pour the hot mango curd over the butter and whisk vigorously until the butter is fully incorporated, and the mixture becomes smooth and creamy.
- Chill the Curd: Cover the surface of the mango curd with plastic wrap to prevent a skin from forming. Let it cool slightly at room temperature for 10-15 minutes. Then, transfer the curd to the refrigerator for at least 1 hour to fully chill and thicken.
- Storage and Usage: Once chilled, the mango curd can be used immediately in your favorite recipes or stored in an airtight jar in the refrigerator for up to one week. For a runnier consistency, gently warm it in a saucepan. The curd also freezes well for several months; thaw overnight in the fridge before use.
Notes
- Mango Puree: Canned Alphonso or Kesar mango pulp is recommended for consistent sweetness and flavor; fresh ripe mangoes work well but may require more sugar.
- Sugar Adjustment: Fresh mango puree may be less sweet, so you can increase sugar by up to 50 g (¼ cup) to balance flavors.
- Cornstarch Substitute: Ground arrowroot powder can be used instead of cornstarch for thickening.
- Vegan Butter: Use block-style vegan butter, cold and cubed, then chilled before whisking into the hot curd for the best texture and richness.
Keywords: vegan mango curd, mango spread, dairy-free mango curd, vegan dessert spread, tropical fruit curd
