breakfast

Vegan Mango Curd

June 21, 2019 by hannahhossack 4 Comments

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

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!

Course Breakfast

Cuisine vegan

Keyword curd

Prep Time 5 minutes

Cook Time 5 minutes

Servings 1 jar

Author Domestic Gothess

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 (1/2 cup) caster (superfine) sugar
20 g (2 Tbsp) cornflour (cornstarch)
juice of 1 1/2 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.

Coconut Lime Curd (Vegan)

May 15, 2019 by hannahhossack 3 Comments

Coconut lime curd – this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.

One of the consistently most popular recipes on my site is my vegan lemon curd; and for good reason. It is ridiculously easy to make and tastes incredible.

Lemons are not the only fruit that can be used to make curd however, and I’ve got a long list of different versions to try. I’ve already posted a recipe for vegan blood orange curd and now its time for a lime and coconut version.

This vegan coconut lime curd is super smooth and creamy from the coconut, with a sharp lime flavour and just enough sweetness to balance. It doesn’t use any hard to find ingredients – just limes, cornflour (cornstarch), tinned coconut milk, sugar and coconut oil; and it takes mere minutes to whip up.

Vegan fruit curd is a lot quicker and easier to make than the traditional egg based variety, and you don’t have to worry about ending up with a panful of sweet scrambled eggs rather than curd!

It is also incredibly versatile and can be used for so many different delicious things; 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…

How To Make Vegan Coconut Lime Curd:

(For ingredients and full instructions see the recipe card below)

Place 20g cornflour (cornstarch) in 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). Gradually whisk in 150ml freshly squeezed lime juice – you will need four or five limes.

Next whisk in full fat tinned coconut milk (NOT the drinking variety; and make sure that you give it a good whisk before measuring it out so that the fat and liquid are well blended) and granulated sugar.

Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.

Remove the pan from the heat and add the coconut oil (make sure that it is not refined so that you get the best coconut flavour), 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 (if you can wait that long to dig in!) for the vegan coconut lime curd to cool and set. The following day you may find that it has set quite firm; just give it a really good stir and it will become lovely and smooth and creamy. It will keep for up to two weeks in the fridge.