Save This luscious mango curd achieves its silky texture through a simple combination of fresh mango purée, coconut milk, and cornstarch. The natural sweetness of ripe mangoes balances perfectly with tangy lemon juice, while vanilla adds depth. Unlike traditional versions, this plant-based alternative uses coconut milk for richness without any dairy or eggs.
The preparation comes together quickly—blend the fruit, whisk with thickener, and cook until thickened. After cooling, it transforms into a velvety spread perfect for morning toast, afternoon yogurt bowls, or elegant dessert layers.
Store in the refrigerator for up to a week, allowing the flavors to meld beautifully over time.
The first time I made vegan curd, I was honestly skeptical. How could something without eggs achieve that silky, luxurious texture? One spoonful of this mango version changed everything. My kitchen smelled like tropical sunshine, and I may have eaten half of it warm before it even made it to the fridge.
I brought a jar to a brunch last summer and watched three different people ask for the recipe. My friend Sarah, who makes the best lemon curd Ive ever tasted, actually paused mid-bite to write down the ingredients. Thats when I knew this wasnt just good for vegan. It was just plain good.
Ingredients
- 1 ½ cups ripe mangoes: The sweetness level matters here since mangoes are the star, so give them a gentle press and choose ones that yield slightly
- 2 tablespoons freshly squeezed lemon juice: This cuts through the rich coconut and brightens everything, so dont skip it
- ⅓ cup granulated sugar: Adjust based on how sweet your mangoes are, and remember that chilled curd always tastes less sweet than warm
- 2 tablespoons cornstarch: This is the magic that transforms everything from sauce to spreadable perfection
- ½ cup full-fat coconut milk: The carton kind works, but canned coconut milk gives you that incredibly lush mouthfeel
- 1 teaspoon vanilla extract: Use the good stuff if you have it, it really shines through
- Pinch of turmeric: Totally optional, but if your mangoes arent very yellow, this gives you that gorgeous golden hue
Instructions
- Blend the mango base:
- Toss those diced mangoes and lemon juice into your blender and let it run until youve got something completely smooth and velvety.
- Prep the thickener:
- Whisk the sugar and cornstarch together in your saucepan first, this prevents any stubborn cornstarch lumps later.
- Combine everything:
- Pour in the mango purée and coconut milk, whisking constantly until the mixture is uniform and lump-free.
- Cook until thickened:
- Set the pan over medium heat and whisk without stopping. Youll feel it start to thicken after about 5 minutes, and once you see bubbles breaking the surface, give it one more minute.
- Finish with flavor:
- Pull it from the heat immediately and stir in your vanilla and that pinch of turmeric if youre using it.
- Cool completely:
- Pour the curd into a clean jar and let it come to room temperature on the counter before refrigerating. It needs those 2 hours in the cold to set into that perfect spreadable texture.
Save My daughter now requests this for her birthday instead of cake. We layer it between parfaits with granola and fresh berries, and honestly, I get it. Theres something about that tropical creaminess that feels like a celebration.
Making It Your Own
Ive tried this with other plant milks when coconut wasnt available, and while almond and oat both work, they dont give you quite the same richness. The coconut fat is what makes it feel indulgent rather than just sweet. That said, if you need it coconut free, add an extra tablespoon of cornstarch to compensate.
Serving Ideas
Beyond toast and yogurt, this stuff is incredible swirled into overnight oats, dolloped on pancakes, or even as a filling for layer cakes. Last week I sandwiched it between two shortbread cookies and nearly forgot to share with anyone else.
Storage Success
The curd keeps beautifully for about a week in the fridge, though I doubt it will last that long. Make sure your jar is completely clean before storing, and always use a clean spoon to scoop.
- Let refrigerated curd sit at room temperature for 10 minutes before spreading for easier spreading
- This freezes well for up to 2 months if you want to double the batch
- The texture is best within the first 4 days, so enjoy it while its at peak creaminess
Save Every time I open a fresh jar of this curd, Im transported back to that first skeptical batch. Some recipes surprise you in the best possible way.
Recipe FAQs
- → What makes this mango curd vegan?
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This version replaces traditional eggs and butter with full-fat coconut milk and cornstarch as the thickening agents. The coconut milk provides the creamy richness typically achieved through dairy, while cornstarch ensures the curd sets properly.
- → Can I use frozen mango instead of fresh?
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Absolutely. Thaw frozen mango chunks completely before blending, and drain any excess liquid. You may need slightly less cornstarch if the mango is particularly juicy after thawing.
- → How long does the curd need to chill before serving?
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Allow at least 2 hours of refrigeration for the curd to set properly. The texture continues to improve overnight, becoming thicker and more spreadable. It's ideal to make it a day before you plan to serve.
- → What can I substitute for coconut milk?
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While coconut milk yields the creamiest results, you can use cashew cream, almond milk, or oat milk. The final texture will be slightly less rich, so consider adding an extra teaspoon of cornstarch for proper thickening.
- → Is the turmeric necessary?
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Completely optional. Turmeric simply enhances the golden-yellow color naturally present in mangoes. If your mangoes are particularly vibrant and yellow, you can skip this ingredient entirely without affecting the taste.
- → Can I make this without cornstarch?
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You could substitute arrowroot powder or tapioca starch in equal amounts. For a completely corn-free version, arrowroot works beautifully and creates an equally smooth, glossy finish.
