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!
Servings 1 jar
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.