Easy Vegan Mango Curd (Print Version)

Luscious, creamy mango curd made entirely without eggs or dairy. Ideal for spreading, swirling, or layering in desserts.

# What You'll 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

# How to Make It:

01 - Combine diced mangoes and lemon juice in a blender or food processor. Process until completely smooth, stopping to scrape down sides as needed.
02 - Whisk together granulated sugar and cornstarch in a medium saucepan until evenly combined, ensuring no cornstarch clumps remain.
03 - Pour mango purée and coconut milk into the saucepan with the sugar mixture. Whisk thoroughly until the mixture is uniform and lump-free.
04 - Set saucepan over medium heat. Cook while whisking continuously until the mixture begins to thicken and bubble, approximately 5–8 minutes. The curd is ready when it coats the back of a spoon.
05 - Remove from heat immediately. Stir in vanilla extract and turmeric (if using) until fully incorporated.
06 - Transfer curd to a clean jar or bowl. Allow to 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 Advice:

01 -
  • It comes together in just 20 minutes with ingredients you can actually find
  • The texture is impossibly smooth and creamy without a single egg
  • You can spread it swirl it or dollop it on literally everything
02 -
  • Constant whisking is not optional during the cooking step or you will end up with scorched spots
  • The curd thickens significantly as it cools so do not overcook it thinking it is not thick enough
  • Coconut milk separates at different temperatures so let it come to room temp before using
03 -
  • Room temperature ingredients blend more smoothly and prevent lumps from forming
  • If your curd is too thick after cooling whisk in a teaspoon of water at a time
  • Glass jars work best for storage as plastic sometimes absorbs the mango scent

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