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
Scale
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.
