Vegan Mango Lemon Curd
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The best eggless vegan mango lemon curd thickened with tapioca or plant based gelatin. Without condensed or coconut milk but instead using a magical tropical ingredient to get its beautiful golden hue: the mango! Homemade, gluten and dairy-free.
1 pot, 5 ingredients magic!
Curd is traditionally made with a mixture of egg yolks, sugar, butter and lemon juice but this version is totally vegan-friendly, quick and easy to make and ready in just a few minutes.
The Mango
- Ideally you have a perfectly ripe fresh mango sitting on your kitchen counter and ready to be used. Red or yellow doesn’t really matter, they both add a nice tropical note and sweetness to the curd.
- Frozen mangos also work great, however make sure to thaw them out first or run them under some warm water. You can fit more in one cup this way + it blends so much nicer yielding a smoother silkier curd.
How to Make Mango Curd
- Blend all of the curd ingredients (except the butter and zest) until smooth and creamy.
- Simmer on low heat for a few minutes until thickened then whisk in the vegan butter and lemon zest.
- Refrigerate for a couple of hours or until perfectly chilled and set.
How to Thicken Lemon Curd
- Tapioca: usually custards are thickened with gelatin which comes from animals but in this cruelty free version I used tapioca flour/ starch instead. Its neutral taste and thickening qualities are to be envied, from desserts to cheese sauces tapioca is a truly magical ingredient.
- Agar Agar Powder: this plant based gelatin comes from algae, it is also a gluten free option but not quite as easy to find as tapioca. This yields a way firmer texture than tapioca or even cornstarch so I avoid using it in curds
- Arrowroot Starch: comes from the Maranta Arundinacea plant and it can replace the tapioca in the recipe in equal amounts.
Mango Lemon Curd Uses
- serve chilled sprinkled with berries
- use as cake filling
- on puff pastry
- to fill a lemon tart, pie or muffins
- use in chia pudding & parfaits
- shortbread lemon bars
- waffles, pancakes, & French toast
- cashew cheesecake.
Vegan Mango Lemon Curd
Eggless vegan mango lemon curd thickened with tapioca or plant based gelatin. Without condensed or coconut milk but instead using a magical tropical ingredient to get its beautiful golden hew: the mango!
Print Recipe
Ingredients
- 1 cup mango peeled & diced
- 1/2 cup granulated sugar
- 1/2 cup lemon juice freshly squeezed
- 2 Tbsp tapioca flour
- 2-3 tbsp vegan butter chilled
- zest from 1/2 lemon (optional)
Instructions
- Add the mango, sugar, lemon juice and tapioca to a powerful blender and process until extra smooth and creamy.1 cup mango, 1/2 cup granulated sugar, 1/2 cup lemon juice, 2 Tbsp tapioca flour
- Transfer to a small sauce pan and bring to a simmer on medium low heat. Whisk for about 5 to 10 minutes until the curd has thickened.
- Remove from heat and whisk in the lemon zest and butter until melted and incorporated. Allow to cool off then transfer to a lidded container and refrigerate until completely chilled and set. The curd is going to continue to thicken as it cools so don’t worry if it isn’t quite as thick as you imagined while still warm.2-3 tbsp vegan butter, zest from 1/2 lemon
Nutrition
Calories: 122kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 67mg | Fiber: 1g | Sugar: 21g | Vitamin A: 476IU | Vitamin C: 18mg | Calcium: 3mg | Iron: 1mg
Servings: 6 people
Calories: 122kcal
This lemon curd is amazing, was going to make a cake but I think I’ll just be eating it with a spoon. Lovely recipe, thanks for sharing Florentina!
Super easy and great tasting!!
I have a question. Can you use corn starch instead of tapioca, or what are decent replacements?
Yes you can, i would probably use way more cornstarch than tapioca.
Hello!
I’m planning on making some curd for Christmas gifts. Does this need to remain refrigerated?
Thanks!!
Yes you must refrigerate it.