Easy Vegan Mango Curd Recipe
This Easy Vegan Mango Curd recipe delivers a luscious, creamy spread made from fresh mango pulp, sugar, and vegan butter. Perfect for topping toast, swirling into desserts, or enjoying by the spoonful, this dairy-free curd is quick to prepare on the stovetop and naturally sweet with tangy lime juice to enhance the tropical flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 2 cups (about 480 g) 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Mango Curd 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)
Instructions
- Prepare Mango Pulp: If using fresh mango, puree the flesh in a blender until completely smooth to ensure a silky texture for the curd.
- Simmer: In a large saucepan, combine the mango pulp and granulated sugar. Place over medium heat and bring to a gentle simmer, stirring frequently to dissolve the sugar and prevent sticking.
- Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch with the freshly squeezed lime juice to form a smooth paste, which will help thicken the curd and add a subtle tang.
- Thicken the Curd: Pour the cornstarch slurry into the simmering mango mixture. Reduce heat to medium (or low for gas stoves) and whisk continuously for 3-5 minutes. Cook until the curd thickens enough to coat the back of a spatula without dripping off.
- Incorporate Vegan Butter: Remove the pot from heat. In a large mixing bowl, place the cold vegan butter cubes, then immediately pour the hot mango curd over it. Whisk vigorously until the butter melts and the curd is smooth and glossy.
- Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least one hour to fully set and thicken.
- Store: Transfer the chilled mango curd to an airtight jar. It will keep in the refrigerator for up to one week or can be frozen for several months. Reheat gently in a saucepan if you prefer a runnier consistency before use.
Notes
- For the mango pulp, ripe Ataulfo or Alphonso mangoes yield a sweeter and more fragrant curd.
- Adjust the sugar amount depending on the sweetness of the mangoes and your taste preference.
- Make sure to whisk constantly when cooking to avoid lumps and burning.
- Use vegan butter that is firm and block-style for best texture and flavor.
- Covered with plastic wrap directly on the surface prevents skin formation during cooling.
- Serve chilled or at room temperature, great as a spread, filling for cakes, or topping for desserts.
Keywords: vegan mango curd, mango spread, dairy-free curd, vegan dessert sauce, tropical fruit curd
Find it online: https://lieblingsmahlzeit.com/easy-vegan-mango-curd-recipe/
