Vegan Mango Curd

Vegan mango curd - this delicious, creamy eggless mango curd is quick and easy
to make and a perfect way to use up fresh mangoes. Ready in under 10 minutes!

Servings: 1 jar

Author: Domestic Gothess

Prep Time
5 minutes

Cook Time
5 minutes

Course:

Breakfast

Cuisine:

Vegan

Keywords:

curd

🧂 Ingredients

300 g (10.5 oz) diced ripe fresh mango (about 2 medium. I used kesar mangoes)
240 ml (1 cup) full fat tinned coconut milk
100 g (½ cup) caster (superfine) sugar
20 g (2 Tbsp) cornflour (cornstarch)
juice of 1 ½ limes
pinch salt
30 g (2 Tbsp + 1 tsp) coconut oil

Instructions

1 Place the diced mango, coconut milk, sugar, cornflour, lime juice and salt in a
blender and blend until very smooth. If your blender isn't a power blender then
you may wish to press the mixture through a fine mesh sieve to remove any
stringy bits.
2 Pour the mixture into a non-reactive saucepan (stainless steel, NOT aluminium or
copper) and place over a medium-low heat. Stir constantly as it comes up to the
boil and thickens. Do not let it boil for more than a minute.
3 Remove the pan from the heat and add the coconut oil, stir until melted and
smooth.
4 Allow the curd to cool a little then pour into a large jar (preferably
sterilised). Place the jar in the fridge overnight for the curd to cool and set.