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Easy Vegan Mango Curd Recipe

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4 from 12 reviews

This Easy Vegan Mango Curd is a luscious, dairy-free spread made from fresh mango pulp, sugar, lime juice, and vegan butter. Perfectly creamy and tangy, it’s a deliciously fruity alternative to traditional curds, ideal for spreading on toast, filling desserts, or adding a tropical twist to your favorite recipes. This recipe is straightforward and takes just over an hour, providing a vibrant and refreshing vegan treat for any occasion.

  • Total Time: 1 hour 13 minutes
  • Yield: 24 servings

Ingredients

Ingredients

  • 480 g mango pulp (pureed fresh mango or store-bought)
  • 100 g granulated sugar
  • 30 g cornstarch
  • 2 tablespoons freshly squeezed lime juice
  • 60 g cold vegan butter (block-style, cut into cubes)

Instructions

  1. Prepare Mango Pulp: If using fresh mango, puree the mango flesh in a blender until smooth to get 480 g of mango pulp.
  2. Simmer Mango and Sugar: In a large saucepan over medium heat, combine the mango pulp and granulated sugar. Bring the mixture to a simmer while whisking frequently to dissolve the sugar and prevent sticking.
  3. Make Cornstarch Slurry: In a small bowl, mix the cornstarch and lime juice together to form a smooth paste without lumps.
  4. Thicken the Curd: Pour the cornstarch slurry into the simmering mango mixture. Continue cooking on medium heat (or low heat if using gas) while whisking constantly for 3-5 minutes until the mixture thickens enough to coat the back of a spatula without dripping.
  5. Incorporate Vegan Butter: Remove the saucepan from heat. Place the cold vegan butter cubes into a large mixing bowl, then pour the hot mango curd over it. Whisk thoroughly until the butter is fully melted and the curd is smooth and creamy.
  6. Chill the Curd: Cover the surface of the mango curd directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least 1 hour to allow it to thicken further.
  7. Store Properly: Transfer the cooled mango curd into an airtight jar. Store in the refrigerator for up to 1 week. For same-day use, it can be kept at room temperature in a sealed container. To adjust consistency, gently reheat in a saucepan. The curd can also be frozen for several months and thawed overnight in the fridge.

Notes

  • If using fresh mangoes, ensure they are ripe and sweet for the best flavor and consistency.
  • The sugar amount can be adjusted based on mango sweetness and personal taste preferences.
  • Using cold, block-style vegan butter helps achieve a smooth, silky texture when whisked into the hot mixture.
  • Covering the curd surface with plastic wrap prevents a skin from forming as it cools.
  • This mango curd is versatile and can be used as a spread, dessert filling, or flavor enhancer in various vegan recipes.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Spread/Dessert Filling
  • Method: Stovetop
  • Cuisine: Vegan, Tropical
  • Diet: Vegan

Find it online: https://dishiary.com/easy-vegan-mango-curd-recipe/