Easy Vegan Mango Curd (Printable)

A luscious, egg-free mango curd with coconut milk. Ready in 20 minutes.

# What You Need:

01 - 1 ½ cups ripe mangoes, peeled and diced (about 2 medium)

02 - 2 tablespoons freshly squeezed lemon juice

03 - ⅓ cup granulated sugar (organic recommended for vegan)

04 - 2 tablespoons cornstarch

05 - ½ cup canned full-fat coconut milk

06 - 1 teaspoon vanilla extract

07 - Pinch of turmeric (optional for color)

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 evenly mixed.

03 - Add the mango purée and coconut milk to the saucepan. Whisk thoroughly 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. Stir in the vanilla extract and optional turmeric for enhanced color.

06 - Pour the curd into a clean jar or bowl. Let cool to room temperature, then refrigerate for at least 2 hours to fully set.

07 - Serve chilled as a spread on toast, swirled into yogurt, or layered in desserts.

01 -

Its incredibly creamy and rich without a single drop of dairy or eggs
The tropical flavor hits differently when you make it yourself from fresh mangoes
Ready in 20 minutes but tastes like you spent hours perfecting it

02 -

The mixture will look thin for most of the cooking time then thicken suddenly, so do not walk away
Refrigeration is non-negotiable for the final texture, it needs those cold hours to set completely
Your curd will keep for one week in the fridge, though it never lasts that long in my house

03 -

Room temperature ingredients blend more smoothly and prevent unexpected lumps from forming
Always strain your mango purée if you want that professional silky texture