Easy Vegan Mango Curd (Printable)

A luscious, creamy mango curd made entirely without eggs or dairy, ideal for spreading on toast or swirling into desserts.

# What You Need:

→ 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

→ 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

# Directions:

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 blended.
03 - Add the mango purée and coconut milk to the saucepan. Whisk vigorously 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 vibrant color.
06 - Pour the curd into a clean jar or bowl. Let cool to 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 layered in desserts.

# Expert Tips:

01 -
  • It transforms ordinary toast into something that feels like a weekend treat
  • The texture is impossibly creamy without a drop of dairy
  • One batch keeps all week and makes everything taste better
02 -
  • If your curd tastes grainy, strain the mango purée through a fine-mesh sieve before cooking
  • The mixture will seem thin right after cooking but thickens beautifully as it cools
03 -
  • Room temperature coconut milk incorporates more smoothly than cold from the fridge
  • Whisk in a figure-eight pattern to reach the corners of the pan and prevent scorching

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