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!
Servings 6 people
- 1 cup mango peeled & diced
- 1/2 cup granulated sugar
- 1/2 cup lemon juice freshly squeezed
- 2 Tbsp tapioca flour (agar agar or arrowroot)
- 2-3 tbsp vegan butter chilled
- zest from 1/2 lemon (optional)
Add the mango, sugar, lemon juice and tapioca to a powerful blender and process until extra smooth and creamy.
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.
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