Creamy & Easy Vegan Mango Curd: Your Ultimate Eggless, Dairy-Free Recipe

Discover how to make the most delicious, velvety smooth, and naturally sweet vegan mango curd. This eggless, dairy-free delight is incredibly quick to prepare, taking under 10 minutes, and is the perfect way to transform fresh, ripe mangoes into a versatile treat.

Following the tremendous popularity of my other vegan fruit curd recipes, I’m thrilled to share another delightful creation with you: this incredibly easy vegan mango curd. It boasts an irresistibly smooth and creamy texture, can be whipped up in astonishingly little time, and bursts with the vibrant, authentic flavor of fresh mangoes. This recipe is not just a dessert topping; it’s a celebration of tropical sweetness, perfect for anyone seeking a plant-based, eggless, and dairy-free treat.

Unlike my previous citrus-based curd recipes, this mango version offers a distinctly different taste profile. It’s designed to be less sharp and tangy, allowing the delicate sweetness and unique aroma of mango to truly shine. While many fruit curds rely on a significant amount of lemon or lime to cut through richness and provide that characteristic tang, I intentionally kept the citrus subtle here. Adding too much would simply overpower the star of the show – the exquisite mango.

However, a hint of fresh lime juice is crucial. It plays a vital role in balancing the natural sweetness of the mango, preventing the curd from becoming cloyingly sweet. This carefully measured amount ensures that the lime accentuates rather than dominates the flavor, keeping the luscious mango front and center. The result is a perfectly balanced, vibrant, and utterly delightful vegan mango curd that you’ll want to make again and again.

Unleash the Versatility: Creative Ways to Enjoy Your Vegan Mango Curd

This homemade vegan mango curd is incredibly versatile and can elevate a multitude of dishes, transforming them into extraordinary culinary experiences. Its rich texture and vibrant flavor make it much more than just a spread. Here are some fantastic ways to incorporate this delightful creation into your meals and desserts:

• Classic Spreads: Transform your breakfast or brunch by generously spreading it on warm toast, fluffy muffins, light and airy scones, or even crunchy biscuits. The tropical sweetness pairs wonderfully with baked goods.
• Breakfast Delights: Drizzle this luscious curd over freshly made crepes or a stack of golden pancakes for an unforgettable morning treat. It’s a fantastic alternative to maple syrup or jams.
• Yogurt & Ice Cream Swirls: Fold it into your favorite plain or vanilla vegan yogurt for a burst of tropical flavor, or swirl it into homemade or store-bought vegan ice cream for a vibrant, fruity ripple. It also makes a fantastic topping for a simple scoop of vanilla ice cream.
• Elegant Tarts & Pastries: Spoon this creamy vegan mango curd into pre-baked mini tart shells or larger pie crusts. Garnish with fresh berries or additional mango slices for a stunning and delicious dessert that’s perfect for entertaining.
• Tropical Pavlova: Create a show-stopping vegan pavlova by using aquafaba (chickpea brine) to make light and crispy meringue shells. Top these with coconut whipped cream and a generous dollop of this mango curd for an exquisite, tropical-inspired dessert.
• Cake & Cupcake Fillings: Use it as a vibrant, flavorful filling for layer cakes or individual cupcakes. Its creamy consistency adds a wonderful depth and moisture. You can even combine it with vegan buttercream for a mango-infused frosting.
• Simple Spoonful: For those moments when you simply can’t wait, grab a spoon and enjoy it straight from the jar. It’s that good!

This vegan mango curd is also the perfect pairing for my delicious vegan mango bundt cake, adding an extra layer of intense mango flavor and moisture. Imagine the joy of a double mango delight!

Mastering the Art of Vegan Mango Curd: A Step-by-Step Guide

(For a complete list of ingredients and detailed instructions, please refer to the recipe card conveniently located below.)

*To ensure the absolute best results for your vegan mango curd, it is highly recommended that you adhere closely to the recipe. As with all baking, using gram measurements with a digital scale provides far greater accuracy than cup conversions, which can vary significantly. While cup measurements are provided for convenience, I cannot guarantee identical results if they are used.*

Crafting this luscious vegan mango curd is a surprisingly quick process, taking less than ten minutes from start to finish. It relies on just a few easily accessible, basic ingredients to achieve its incredible flavor and creamy texture:

• Fresh Mangoes: The star ingredient! Ripe, fragrant mangoes are essential for that intense tropical flavor.
• Tinned Full-Fat Coconut Milk: This provides the necessary richness and creaminess, acting as a superb dairy-free alternative to traditional cream or butter.
• Caster (Superfine) Sugar: For sweetness, easily dissolving into the mixture.
• Fresh Lime Juice: A touch of acidity to brighten the flavor and balance the sweetness, preventing it from being overly rich.
• Cornflour (Cornstarch): The key plant-based thickener that gives the curd its characteristic velvety consistency without eggs.
• Coconut Oil: Adds a beautiful sheen, enhances creaminess, and contributes to the setting of the curd.
• Pinch of Salt: A small but mighty addition that truly brings out and amplifies the natural flavors of the mango and lime.

Choosing Your Mangoes for the Perfect Curd

The flavor profile and vibrant color of your finished vegan mango curd will be directly influenced by the type of mango you select. For instance, I personally prefer using Kesar mangoes due to their wonderfully fragrant, almost floral flavor and their rich, deep orange hue. However, feel free to use any variety of mango you prefer or can easily find, such as Ataulfo (honey mangoes), Alphonso, or Tommy Atkins. The most critical factor is to ensure your mangoes are perfectly ripe and soft, as this guarantees maximum sweetness and flavor, making them easier to blend into a smooth purée. A ripe mango will usually have a fragrant aroma near the stem and will yield slightly to gentle pressure.

The Blending Process

To begin your vegan mango curd journey, gather all the ingredients – the diced fresh mango, full-fat tinned coconut milk, sugar, cornflour (cornstarch), lime juice, and salt. Place them all into a powerful blender. The goal here is to achieve an incredibly smooth and uniform mixture, free from any lumps or fibrous strings. Blitz the ingredients until they are completely emulsified and velvety. If you’re using a blender that isn’t particularly powerful, or if your mangoes were a bit stringy, it’s a good practice to pass the blended mixture through a fine-mesh sieve. This extra step ensures a truly silken, luxurious texture, removing any unwanted stringy bits that could detract from the curd’s smoothness.

Cooking to Perfection

Once your mango mixture is perfectly smooth, pour it into a suitable saucepan. It’s crucial to use a non-reactive saucepan for this step, such as one made from stainless steel. Absolutely AVOID using aluminum or copper pans, as the natural acidity from the lime juice (and the mango itself) can react with these metals. This reaction can lead to a metallic taste and, unappealingly, can turn your beautiful mango curd an undesirable greenish color. Place the saucepan over a medium-low heat. From this point, constant stirring is key. Stir continuously with a whisk or a silicone spatula, reaching all areas of the pan to prevent the mixture from sticking and burning at the bottom. As the mixture heats, the cornflour will activate, and you’ll notice it beginning to thicken. Continue stirring until it comes up to a gentle simmer and reaches a consistency similar to a thick custard or pudding. Once it has thickened, let it simmer for no more than one minute – over-boiling can cause the cornflour to lose some of its thickening power. The goal is a rich, glossy, and noticeably thicker texture.

The Finishing Touch and Cooling Process

Immediately remove the pan from the heat once it has thickened sufficiently. Add the coconut oil to the hot curd. Stir vigorously until the coconut oil has completely melted and is fully incorporated, making the curd even smoother and giving it a beautiful, glossy sheen. The coconut oil also plays a role in the curd’s final texture as it cools and sets. Allow the curd to cool down a little in the pan before carefully pouring it into a clean, large jar. For optimal storage and to prevent spoilage, it is always best to use a sterilised jar – instructions for sterilising jars are provided below. Once the curd is in the jar, allow it to cool further at room temperature for about 15-20 minutes, then place the jar in the fridge. For the best consistency, leave it to chill overnight, or for at least a couple of hours. This refrigeration period is essential for the curd to fully cool, thicken, and set to its ideal creamy texture. Before serving, give it a good stir to ensure a uniform consistency. Properly stored in a sterilised jar in the fridge, your homemade vegan mango curd will keep beautifully for a week to ten days.

Essential Food Safety: How To Sterilise Jars

For safe storage and to extend the shelf life of your delicious vegan mango curd, it is highly recommended to store it in sterilised jars. This simple process eliminates bacteria and ensures your curd remains fresh and free from contamination. Begin this process just before you start making the curd so your jars are ready when needed. Preheat your oven to a moderate temperature of 140°C/275°F/gas mark 1. Wash your glass jars and their lids thoroughly in hot, soapy water, ensuring all residues are removed. Rinse them meticulously under hot running water until they are completely clean. Arrange the washed jars on their sides and the lids upside-down on a clean baking tray. Place the tray into the preheated oven. Allow the jars to dry completely and heat through in the oven while you proceed with making your mango curd. Once the curd is cooked and still hot, carefully pour it into the hot, sterilised jars. It’s important to match the temperatures – never pour hot curd into cold jars or cold curd into hot jars, as the sudden temperature change can cause the glass to crack. Fill the jars, place the lids on securely, and then leave them at room temperature to cool down completely before transferring them to the fridge for storage. This method ensures optimal hygiene and preservation for your homemade treat.

Explore More Vegan Curd Recipes

If you’ve enjoyed making this vegan mango curd, you’ll be delighted to know there’s a world of other plant-based curd flavors to explore. These recipes offer similar creamy textures and vibrant tastes, all without eggs or dairy:

• Vegan Lemon Curd: A zesty, classic choice that’s wonderfully bright and tangy.
• Vegan Coconut Lime Curd: A tropical fusion that’s both creamy and zingy, offering a unique flavor profile.
• Vegan Blood Orange Curd: A beautiful and flavorful curd with a stunning reddish hue and a distinct citrus-berry note.

If you tried this recipe and loved it, why not share your creation? Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to let us see your delicious vegan mango curd!