Vegan mango curd - this delicious, creamy eggless mango curd is quick and easy to make and a perfect way to use up fresh mangoes. Ready in under 10 minutes!
My vegan fruit curd recipes have proven to be pretty popular so I've got another one for you - this easy vegan mango curd. It is super smooth and creamy, incredible quick and easy to whip up and is full of fresh mango flavour.
It is a little different to my previous citrus based curd recipes in that it is less sharp and tangy; I didn't want to add too much citrus as that would have overpowered the delicate mango.
I did add a hint of lime to balance the sweetness, but not so much that it dominates the flavour, the mango is definitely front and center here.
What To Do With Vegan Mango Curd:
This vegan mango curd is very versatile stuff! Why not try it:
- spread on toast, muffins or scones
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- spooned into pre-baked mini tart shells along with some fresh fruit
- on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
- to fill a cake or cupcakes
- or just eat it straight from the jar with a spoon…
It is also the perfect pairing for my delicious vegan mango bundt cake!
How To Make Vegan Mango Curd:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
This mango curd takes under ten minutes to whip up and just uses a few basic ingredients:
- Fresh mangoes
- Tinned full fat coconut milk
- Sugar
- Lime juice
- Cornflour (cornstarch)
- Coconut oil
- Salt
The flavour (and colour) will vary a bit depending on what kind of mango you use; I used kesar mangoes which have a very fragrant, almost floral flavour and a deep orange colour. Just use whichever variety you prefer (or can get hold of), just make sure that they are soft and ripe.
To start, you need to place all of the ingredients except the coconut oil into a blender and blitz until very smooth. If your blender isn't particularly powerful then you may want to pass the mixture through a sieve to remove any stringy bits.
Pour this mixture into a pan over a medium-low heat and stir constantly until it comes up to a simmer and thickens; don't let it boil for more than a minute.
*(Make sure that you use a non-reactive saucepan such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd).*
Remove the pan from the heat and add the coconut oil, stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised – see below for instructions on how to sterilise jars).
Place the jar in the fridge overnight, or for at least a couple of hours, so that the curd can cool and set up a bit. Give it a good stir before serving. It will keep in the fridge for a week or so.
How To Sterilise Jars:
The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.
Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.
More Fruit Curd Recipes:
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Vegan Mango Curd
Ingredients
- 300 g (10.5 oz) diced ripe fresh mango (about 2 medium. I used kesar mangoes)
- 240 ml (1 cup) full fat tinned coconut milk
- 100 g (½ cup) caster (superfine) sugar
- 20 g (2 Tbsp) cornflour (cornstarch)
- juice of 1 ½ limes
- pinch salt
- 30 g (2 Tbsp + 1 tsp) coconut oil
Instructions
- Place the diced mango, coconut milk, sugar, cornflour, lime juice and salt in a blender and blend until very smooth. If your blender isn't a power blender then you may wish to press the mixture through a fine mesh sieve to remove any stringy bits.
- Pour the mixture into a non-reactive saucepan (stainless steel, NOT aluminium or copper) and place over a medium-low heat. Stir constantly as it comes up to the boil and thickens. Do not let it boil for more than a minute.
- Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
- Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.
Adaora
Can you make this recipe with frozen mangoes from a package?
hannahhossack
You would need to defrost them first but sure, I don't see why that wouldn't work.
Richa
Hi
Ah! Its the season of mangoes in my country and would love to try this wonderful recipe.
I wanted to know how sweet will it turn out with Kesari mangoes? Can I replace kesari with alphonso or any other mango that is both sweet and a bit tangy?
Hannah
Hi Richa, I'm afraid that I have only made this cake using tinned mango so I'm unsure how the flavour would vary.
Sand
I doubled the recipe, used defrosted mango cubes & subbed castor sugar with monk fruit sugar. It turned out beautifully in taste, texture and colour. Thank you!!!
Sathvika
What does it taste like? Can its be used in cupcakes as a mango curd filling?
hannahhossack
Hi Sathvika, it tastes like sweet mango with a hint of lime and yes, you can use it to fill cupcakes.
Debonheiress
Hi, can i just full cream or milk instead of coconut milk?
hannahhossack
I haven't tried it with anything other than coconut milk but I don't see why it wouldn't work.
Ritika Castelino
Hi. Can i use butter n milk instead of coconut oil n coconut milk
hannahhossack
Hi Ritika, I haven't tested that so I don't know how it would affect the texture.
Abi Humphrey
Do you think i could try the same recipe with pineapple instead of mango?
hannahhossack
Hi Abi, I think so but I think that you would need to strain the mixture after blending it as pineapple probably won't blend as smooth as mango. You may also need to add a bit more sugar depending on how sweet your pineapple is.
Julie
Can we freeze the mango curd?
hannahhossack
Hi Julie, I haven't tried I'm afraid but I think that it would be ok.
Beth
This curd is delicious! I have been eating it with mango loaf cake and used it to fill some pastries, but still lots left.
Do you think it would bake in a lemon bar-type recipe?
hannahhossack
Hi Beth, I'm afraid I haven't tried baking it so I've got no idea how it would turn out.
Jenn
I just made this as a filling for a lemon cake for my partner's birthday, and it's so luscious and delicious! One of our guests raved about it, "This is the freshest mango-iest filling! It's like sunshine in my mouth!" Thought I'd pass the compliment on 🙂
We do have a lot left over. Do you know whether it will freeze?
Thank you!
Jenn
For anyone seeking this information:
I wound up freezing it and it defrosted and worked beautifully.
I tried using some as a filing in hamantaschen (a filled cookie). When baked, the curd spreads a little. It winds up a lovely jelly consistency. It's absolutely delicious, but baking definitely mutes the intensity of the mango flavor. I think, if you're going for a baked application, adding a little more acidity might help maintain that freshness and pop of the mango flavor.
Steph
I could happily just sit and eat this with a spoon. It is amazing!!!!! And so easy to make. I just popped it in the fridge along side a batch of toasted coconut pastry dough, and plan to use them to make heart shaped hand pies as a Valentine’s Day treat for my family tomorrow. So thankful for this blog and the trustworthiness of your recipes. You never let me down!