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a large glass jar of eggless mango curd on a grey background with a bowl of diced mango and sliced limes.

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


  • 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


  1. 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.

  2. 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.

  3. Remove the pan from the heat and add the coconut oil, stir until melted and smooth.

  4. 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.