If you have a sweet tooth but want to keep things light and plant-based, this Easy Vegan Mango Curd Recipe will become your new kitchen hero. It’s a luscious, creamy spread bursting with fresh mango flavor and a zesty tang from lime juice, perfectly balanced with just the right amount of sweetness. Whether you’re slathering it over toast, dolloping it on desserts, or adding a tropical touch to your snacks, this mango curd is surprisingly simple to make and will brighten up any dish with its vibrant color and silky texture.
Ingredients You’ll Need
This recipe is wonderfully straightforward, featuring essential ingredients that work together to create the curd’s smooth texture, delightful taste, and vibrant hue. Each component is easy to find and plays a crucial role in making your mango curd irresistibly creamy and flavorful.
- Mango pulp: Use ripe mango for that natural sweetness and tropical aroma, pureed until silky smooth.
- Granulated sugar: Adds the ideal touch of sweetness to complement the mango without overpowering it.
- Cornstarch: The secret thickening agent that transforms the mixture into a glossy, spreadable curd.
- Freshly squeezed lime juice: Brings a refreshing tartness to balance the sweetness and adds brightness.
- Vegan butter (block-style): Adds richness and a velvety finish, making the curd decadently smooth.
How to Make Easy Vegan Mango Curd Recipe
Step 1: Prepare the Mango Pulp
If you’re working with fresh mangoes, start by peeling and pureeing the flesh in a blender until it’s perfectly smooth. This step is key because the quality of your mango pulp sets the stage for that vibrant mango flavor we all crave. Using ripe, fragrant mangoes will give your curd a natural sweetness and luxurious texture.
Step 2: Simmer the Mango and Sugar
Transfer your mango pulp to a large saucepan and stir in the granulated sugar. Bring this mixture to a gentle simmer over medium heat while whisking frequently. This gentle cooking process helps dissolve the sugar evenly and intensifies the mango’s natural sweetness, forming a warm, inviting base for the curd.
Step 3: Create the Cornstarch Slurry
In a small bowl, combine the cornstarch with the freshly squeezed lime juice to form a smooth paste. This slurry is crucial because it not only thickens your curd but the lime juice also injects a subtle tartness that balances the sweetness perfectly.
Step 4: Thicken the Curd
Add the cornstarch slurry to the simmering mango mixture. Lower the heat if needed, especially if using a gas stove, and keep whisking constantly for about 3 to 5 minutes. You’ll watch as the mixture thickens beautifully—once it can coat the back of a spatula without running, it’s time to remove from the heat. This step takes your curd from liquid to that gorgeous creamy consistency you want.
Step 5: Whisk in Vegan Butter
Place the cold, cubed vegan butter into a large mixing bowl and pour the hot mango curd over it. Whisk energetically until all the butter has melted and combined with the curd, resulting in an ultra-smooth, rich texture that’s totally irresistible.
Step 6: Chill the Mango Curd
To ensure the best texture, cover the surface of the curd with plastic wrap and let it cool slightly for 10 to 15 minutes. Then transfer it to the fridge for at least an hour. This chilling step is essential because it lets the curd set and thicken while the flavors meld beautifully.
How to Serve Easy Vegan Mango Curd Recipe
Garnishes
Adding a little extra flair to your serving can turn this mango curd into a real showstopper. Try topping it with fresh mint leaves or a sprinkle of toasted coconut flakes for a delightful contrast in texture and an extra pop of tropical flavor. Thin slices of lime zest also make a bright, colorful garnish that enhances the citrus freshness.
Side Dishes
This easy vegan mango curd shines when paired with light, simple sides that let it take center stage. Spread it over warm, crusty bread or flaky vegan biscuits for a mouthwatering snack. It’s also incredible swirled through dairy-free yogurt or served alongside vegan pancakes to kick your breakfast game up a notch.
Creative Ways to Present
Don’t be afraid to get creative! Use this mango curd as a unique filling for cakes, tarts, or pastries. You can also layer it in parfaits with granola and fresh fruit for a stunning dessert or snack. Its silky texture and bright, sunny flavor make it incredibly versatile for adding a tropical twist to any dish.
Make Ahead and Storage
Storing Leftovers
If you happen to make more than you need (which is very possible because it’s addictive), simply store the leftover mango curd in an airtight jar in the refrigerator. It will keep fresh and flavorful for at least a week, making it a perfect spread or dessert enhancer to enjoy later in the week.
Freezing
You can absolutely freeze this Easy Vegan Mango Curd Recipe for longer storage. Place it in a freezer-safe container, cover tightly, and freeze for a few months. When you’re ready to use it, thaw it overnight in the refrigerator. Keep in mind that the texture might slightly change after freezing, but a quick whisk before serving will bring it back to its creamy glory.
Reheating
If you want your curd to be a bit more pourable or spreadable, gently reheat it on low heat in a saucepan while stirring continuously. Avoid overheating to keep the smooth texture intact. This makes it easy to adjust the consistency depending on how you want to use it, whether drizzled over desserts or spread on toast.
FAQs
Can I use frozen mango for this recipe?
Yes, frozen mango works great as a substitute for fresh mango pulp. Just make sure to thaw it fully and puree it until smooth before starting. This makes the recipe accessible year-round without sacrificing flavor.
Is there a substitute for vegan butter?
If you don’t have vegan butter on hand, coconut oil can be an alternative. It will add a slight coconut aroma and flavor, which pairs wonderfully with mango. Use it in the same quantity as the vegan butter.
Can I make this recipe sugar-free?
Absolutely! You can replace granulated sugar with natural sweeteners like maple syrup or agave nectar. Adjust the quantity to taste since these alternatives can be sweeter than sugar. Keep in mind that sugar also contributes to texture, so the finish might be slightly different.
How thick should the curd be before removing from heat?
The curd should be thick enough to coat the back of a spatula without running off quickly. If you drag your finger along the spatula’s back, it should leave a clear trail or “fingerprint.” This indicates it’s reached the perfect consistency.
Can I double the recipe?
Yes, this recipe scales up nicely. Just double all ingredients and follow the same steps. Also, make sure to use a larger saucepan to allow enough space for whisking and thickening evenly.
Final Thoughts
Making this Easy Vegan Mango Curd Recipe is like inviting a burst of sunshine to your taste buds. It’s simple, satisfying, and endlessly versatile, perfect for anyone who loves fresh, fruity flavors with a velvety texture. I encourage you to give it a whirl—your kitchen and your palate will thank you for it!
Print
Easy Vegan Mango Curd Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 13 minutes
- Yield: 24 servings
- Category: Dessert/Curd
- Method: Stovetop
- Cuisine: Vegan/International
- Diet: Vegan
Description
A luscious and creamy vegan mango curd made with fresh mango pulp, cornstarch, lime juice, and vegan butter. This dairy-free curd is perfectly thickened on the stovetop and offers a vibrant tropical flavor that can be enjoyed as a spread, dessert topping, or filling.
Ingredients
Ingredients
- 480 g mango pulp (fresh or store-bought)
- 100 g granulated sugar
- 30 g cornstarch
- 2 tablespoons fresh lime juice
- 60 g vegan butter (block-style, cold and cubed)
Instructions
- Prepare mango pulp: If using fresh mangoes, blend the mango flesh in a blender until completely smooth to create the mango pulp.
- Simmer mango and sugar: Place the mango pulp and sugar in a large saucepan over medium heat. Stir frequently and bring the mixture to a gentle simmer.
- Make cornstarch slurry: In a small bowl, whisk together the cornstarch and lime juice, forming a smooth paste.
- Thicken curd: Add the cornstarch slurry into the simmering mango mixture. Reduce heat to medium or low for gas stoves and whisk constantly for 3-5 minutes until the mixture thickens enough to coat the back of a spatula.
- Incorporate vegan butter: Transfer the thickened mango curd to a large mixing bowl with the cold vegan butter cubes. Whisk thoroughly until the butter is evenly mixed and the curd becomes smooth and glossy.
- Chill the curd: Cover the surface of the curd directly with plastic wrap to prevent skin formation. Let it cool slightly at room temperature for 10-15 minutes, then refrigerate for about an hour to fully thicken and chill.
- Store and serve: Store the 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. Reheat gently if a runnier consistency is desired. The curd can also be frozen for several months and thawed overnight in the refrigerator.
Notes
- Use ripe mangoes for the best flavor and natural sweetness.
- Adjust sugar according to the sweetness of the mangoes.
- Ensure continuous whisking to prevent lumps when adding the cornstarch slurry.
- Cold vegan butter helps achieve a creamy texture when whisked into the curd.
- Plastic wrap directly on curd surface prevents skin formation while cooling.
- The curd firms up more as it cools in the fridge, so adjust consistency by warming gently if needed.
- Freezing is a great option for longer storage; thaw thoroughly before use.
