Easy Vegan Mango Curd (Printer-Friendly)

A rich, egg-free mango curd made with coconut milk for the ultimate creamy texture and tropical flavor.

# What You'll Need:

→ Fruit Purée

01 - 1 ½ cups ripe mangoes, about 2 medium, peeled and diced
02 - 2 tablespoons freshly squeezed lemon juice

→ Sweetener

03 - ⅓ cup granulated sugar

→ 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

# How to Make It:

01 - Combine diced mangoes and lemon juice in a blender or food processor. Blend until completely smooth, ensuring no fibrous pieces remain.
02 - In a medium saucepan, whisk together the sugar and cornstarch until evenly distributed and no clumps are visible.
03 - Pour the mango purée and coconut milk into the saucepan with the sugar mixture. Whisk thoroughly until the cornstarch is fully dissolved and the mixture is uniform.
04 - Set the saucepan over medium heat. Cook while whisking continuously until the mixture begins to bubble and thicken noticeably, approximately 5–8 minutes. The curd should coat the back of a spoon.
05 - Remove the saucepan from heat immediately upon thickening. Stir in the vanilla extract and turmeric for color enhancement.
06 - Transfer the curd to a clean jar or bowl. Allow to reach room temperature, then refrigerate for at least 2 hours to achieve proper consistency.
07 - Serve chilled as a spread on toast, swirled into yogurt, or as a layer in desserts.

# Expert Advice:

01 -
  • It transforms ordinary toast into something that feels like dessert for breakfast
  • The texture is impossibly creamy without a single dairy product in sight
  • You can swirl it into oatmeal, layer it in parfaits, or eat it straight off the spoon
02 -
  • Stop whisking while it cooks and you'll end up with lumpy curd instead of smooth velvet
  • Straining the puree before cooking eliminates any fibrous bits for restaurant-quality texture
  • The curd thickens significantly as it cools, so don't panic if it seems slightly loose in the pan
03 -
  • Coconut milk from a can yields significantly creamier results than carton coconut milk
  • If your curd develops a thin skin while cooling, just whisk it gently before refrigerating
  • The curd freezes well for up to 3 months if you find yourself with a mango surplus

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