Easy Vegan Mango Curd (Printable Version)

Creamy dairy-free mango spread made with coconut milk and naturally sweetened. Perfect for toast, desserts, or yogurt.

# What You Need:

→ Fruit Purée

01 - 1.5 cups ripe mangoes (about 2 medium), peeled and diced
02 - 2 tablespoons freshly squeezed lemon juice

→ Sweetener

03 - 1/3 cup granulated sugar (organic for vegan)

→ Thickener

04 - 2 tablespoons cornstarch

→ Dairy-Free Base

05 - 1/2 cup canned full-fat coconut milk

→ Flavor Enhancer

06 - 1 teaspoon vanilla extract
07 - Pinch of turmeric (optional, for color)

# Directions:

01 - Place diced mangoes and lemon juice in a blender or food processor. Purée until completely smooth.
02 - In a medium saucepan, whisk together the sugar and cornstarch until evenly blended.
03 - Add the mango purée and coconut milk to the saucepan. Whisk thoroughly until smooth and no lumps remain.
04 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture starts to thicken and bubble, approximately 5–8 minutes.
05 - Remove from heat once thickened. Stir in the vanilla extract and optional turmeric for vibrant color.
06 - Pour the curd into a clean jar or bowl. Allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.
07 - Serve chilled as a spread on toast, swirled into yogurt, or layered in desserts.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat but tastes like something you simmered all afternoon
  • The coconut milk creates this impossibly creamy texture that nobody believes is dairy free
02 -
  • The curd continues thickening as it cools, so dont panic if it looks a little loose in the pan
  • If you want it absolutely silky smooth, strain the mango purée through a fine mesh sieve before cooking
03 -
  • Resist the urge to crank up the heat to speed things up. Slow and steady prevents the cornstarch from breaking down
  • If your mangoes arent perfectly ripe, add an extra tablespoon of sugar to balance the tartness

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