Name: Easy Vegan Mango Curd Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 480 g mango pulp (fresh or canned, pureed until smooth); 100 g granulated sugar; 30 g cornstarch; 2 tablespoons fresh lime juice; 60 g vegan butter (block-style, cold and cut into cubes)

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Introduction

This easy vegan mango curd is a bright and tangy spread that’s perfect for toast, desserts, or drizzling over fresh fruit. Made with ripe mangoes and dairy-free butter, it offers all the creamy richness without any animal products. Quick to prepare and versatile, it’s a delightful way to enjoy tropical flavor year-round.

A clear glass jar is filled with a smooth, thick mango puree that is bright yellow-orange in color, swirled with a slight peak in the center. The jar is placed on a white marbled surface, with a sliced mango showing deep yellow cubes arranged neatly in the background on the right side and a wooden crate with a knife just out of focus in the upper left. The puree’s texture looks creamy and glossy, catching light to highlight its fresh ripeness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

480 g mango pulp (see note 1)
100 g granulated sugar (see note 2)
30 g cornstarch (see note 3)
2 tablespoons lime juice (freshly squeezed)
60 g vegan butter (block-style, cold and cut into cubes; see note 4)

Instructions

Step 1: If using fresh mango, puree the flesh in a blender until smooth to make the mango pulp.
Step 2: In a large saucepan, combine the mango pulp and sugar. Bring to a gentle simmer over medium heat, whisking often to dissolve the sugar.
Step 3: In a small bowl, mix the cornstarch and lime juice to create a smooth paste.
Step 4: Add the cornstarch slurry to the mango mixture. Cook on medium heat (or low if using gas) and whisk continuously for 3-5 minutes until the curd thickens enough to coat the back of a spatula.
Step 5: Remove the saucepan from the heat. Place the cold vegan butter cubes in a large mixing bowl, then pour in the hot mango curd. Whisk until the butter is fully incorporated and the curd is smooth.
Step 6: Cover the surface of the curd with plastic wrap and let it cool for 10-15 minutes at room temperature. Then transfer it to the refrigerator to chill for at least one hour, allowing it to thicken further.
Step 7: Use the chilled mango curd in your favorite recipes, or store it in an airtight jar in the fridge until ready to use.

Tips & Variations

For a tangier flavor, adjust the lime juice amount or add a splash of lemon juice.
If fresh mangoes aren’t available, canned mango pulp works well—just check for added sugars.
Use a vegan butter that melts well to ensure a silky smooth curd texture.
Try adding a pinch of turmeric for a vibrant yellow color without altering the taste.

Storage

Store the mango curd in an airtight jar in the refrigerator for up to one week. For same-day use, it can be kept at room temperature in a sealed container. If it thickens too much, gently warm it in a saucepan to restore a pourable consistency. The curd can also be frozen for several months; thaw it overnight in the refrigerator before using.

How to Serve

A clear glass jar filled with thick, bright orange mango puree. A woman's hand holds a spoon above the jar, lifting a smooth, glossy spoonful of the puree that drips slightly back into the jar. The background shows blurred pieces of fresh mango and a green mango on a white marbled surface. The scene is bright and clean, focusing on the rich texture and vivid color of the mango puree. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mangoes instead of store-bought pulp?

Yes, fresh mangoes work perfectly—just puree the peeled flesh in a blender until smooth to make your own pulp.

Is this recipe completely free of animal products?

Absolutely. This mango curd uses vegan butter and no dairy, making it suitable for vegan diets.