This vegan mango curd is bursting with mango flavor with a hint of zesty lime. Lusciously thick, it only takes 10 minutes of active prep time and a handful of simple ingredients.
Similar to my pineapple curd and strawberry curd, this makes the most amazing topping for cheesecake while being good enough to eat straight from the jar!
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The recipe can be made using fresh mangos or canned mango pulp, depending on the season and availability.
🧾 Ingredients
You only need 5 ingredients to make this simple mango curd. Here's what to grab:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Mango Pulp: I use tinned pulp as the quality of mangoes isn't great here in Europe right now. If you can get in-season ripe mangoes such as Alphonso of Kesar, simply blend them into a puree before using. The mango pulp I use is sweetened, so you may want to add up to 50% more sugar depending on your taste if using fresh mangoes.
Cornstarch: This is a thickening agent and is great for making curd without eggs, which keeps the recipe vegan and unlike curd made with eggs, there is no risk of curdling!
Vegan Unsalted Butter: This creates a rich and silky texture and also helps to thicken and set the mango curd.
Lime Juice: Use juice from fresh limes - no bottled stuff. In a pinch, you can use freshly squeezed lemon juice instead.
Granulated Sugar: You can add more or less, depending on the sweetness of the mangoes however, I would not go under 75g (6 tablespoons) since the sugar also provides stability I don't recommend brown sugar or coconut sugar as it will overpower the flavor and color of the mango.
Tip: If you need to use up a tin of mango pulp, you may also enjoy my vegan recipes for mango panna cotta, mango ice cream, mango curd tart, and mango cheesecake bars!
🔪 Instructions
Here are step-by-step images showing how to make this easy mango curd. Remember, the detailed printable recipe card is at the end of this page:
Firstly, if you're using fresh mango, blend it to a puree in a high-speed blender or food processor.
Step 1: Add the mango purée and sugar to a saucepan and gently simmer over medium-low heat until the sugar has dissolved.
Step 2: Add the cornstarch and fresh lime juice to a small bowl and whisk it into a paste (aka. cornstarch slurry). Add the paste to the saucepan and continue to cook, whisking for 3-5 minutes.
Step 3: The mixture will thicken, once it coats the back of your spatula, remove it from the heat.
Step 4: Add the vegan butter to a large mixing bowl and place a fine-mesh sieve on top of it. Press the mango mixture through the sieve.
Step 5: Whisk the mixture until all the butter has melted and you have a smooth mango curd consistency.
Step 6: Cover the surface of the curd with plastic wrap, cool for 10-15 minutes, and then refrigerate to chill further.
💭 Expert Tips
Keep the butter refrigerated. Cold butter will give the curd a gorgeous glossy finish. I usually measure, cut it into cubes, and put it back in the refrigerator until just before mixing it into the curd.
Cover the surface of the curd with plastic wrap. The purpose of this is to prevent a skin from forming on top of the curd. It also prevents steam from building up under the plastic.
The curd will naturally thicken in the fridge. Stir it well before transferring it to a glass jar or serving. If you want a runnier consistency, gently warm it using the double boiler method over low heat while stirring constantly.
🥭 Serving Suggestions
If you're wondering what to do with mango curd there are endless possibilities! Here are just a few ways to use it:
- Spread over toast, biscuits, cookies, crumpets, or scones.
- Serve with vegan pancakes or waffles.
- Flavor desserts such as vegan mango cheesecake, trifle, or tiramisu.
- Filling for cakes, cupcakes, or topping for sheet cakes.
- Serve with coconut yogurt or vanilla ice cream.
- For topping vegan meringue nests and pavlova.
💬 FAQs
Yes, unless you plan on using it the same day. Add the curd to an airtight container or sealed jar and store it in the fridge for up to a week.
Lime juice naturally enhances the tropical flavor of mangoes. That's why I recommend it over lemon juice, which I use for the majority of my other curd recipes.
The cornstarch will activate and thicken the curd within a few minutes of cooking on the hob. If you're using a gas hob, it may thicken a little quicker. To tell whether the curd is cooked, it should coat the back of a rubber spatula. You should be able to draw a line down the curd with a spoon and it should hold its shape.
At this stage, remove it from the heat and whisk in the vegan butter. The solid fat in the butter will also thicken the curd as it cools.
The curd will set further in the fridge to a pudding consistency, which takes an hour.
🫙 More Fruit Curds
📖 Recipe
Description
Ingredients
- 480 g (2 cups) mango pulp, *see note 1
- 100 g (½ cup) granulated sugar, *see note 2
- 30 g (3 tablespoons) cornstarch, *see note 3
- 2 tablespoons lime juice, freshly squeezed
- 60 g (2.1 oz) vegan butter, block-style, cold and cut into cubes *see note 4
Instructions
- Mango pulp/puree: If using fresh mango, puree the flesh in a blender until smooth.
- Simmer: Add the mango pulp and sugar to a large saucepan and bring to a simmer over medium heat, whisking often.
- Cornstarch slurry: In a small bowl, mix the cornstarch and lime juice to form a paste.
- Thicken: Add the cornstarch slurry to the saucepan with the mango mixture. Cook on medium heat (low heat if you're using a gas cooker) and continue whisking for 3-5 minutes until the mixture thickens.Once the curd has thickened enough to coat the back of the spatula without running off of it, remove it from the heat.
- Whisk: Place the cold vegan butter in the large mixing bowl and add the mango curd. Whisk until smooth and the butter is mixed into the curd.
- Chill: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes, then transfer it to the fridge to cool for an hour. It will thicken while it chills in the fridge.Once chilled, you can go ahead and use it in other recipes, or transfer it to an airtight jar and refrigerate it until ready to use.
- Storage: It will last for at least 1 week in an airtight jar in the fridge. If you plan on using it on the same day you can keep it out at room temperature in a sealed jar.Gently heat and melt it in a saucepan if you need a runnier consistency. You can also freeze it for several months in a covered container and thaw it in the refrigerator overnight.
Notes
- Mango Puree: I recommend using canned Alphonso or Kesar mango pulp unless you can get sweet ripe fresh mangoes.
- Sugar: If using fresh mango puree, you may want to add up to 50g (¼ cup) more sugar to taste.
- Cornstarch: Can be subbed with ground arrowroot powder.
- Vegan Butter: Cut this into cubes and then place it back in the fridge until ready to mix into the curd.
Nutrition
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