Unveil the secret to a rich, silky-smooth mango curd that’s completely vegan and eggless! This delightful recipe is perfect for those who love the exotic taste of mangoes without any dairy or eggs. It’s an ideal topping or filling for cakes, cupcakes, cookies, eclairs, and macarons, making it a versatile addition to your dessert repertoire. Whether you’re a dedicated vegan baker or simply looking to explore eggless alternatives, this mango curd is bound to impress.
Why You’ll Love This:
This mango curd recipe is a game-changer for anyone seeking to indulge in the creamy, tangy goodness of curd without the use of eggs. It’s incredibly easy to make and uses simple, accessible ingredients. The absence of egg not only makes it suitable for vegans but also eliminates the common problem of a curd that smells or tastes too eggy. The result is a purely mango-flavored curd that’s as versatile as it is delicious.
Perfect Occasion:
This mango curd is a bright, tropical addition to any dessert table, making it perfect for spring and summer gatherings, brunches, or as a special treat during the colder months to bring a bit of sunshine into your day. Its vibrant color and flavor make it a hit at garden parties, picnics, and any event where light, refreshing desserts are desired.
Decoration Tips:
For an elegant presentation, layer this mango curd in parfaits or use it as a filling in clear glass desserts to show off its beautiful, sunny color. Garnish with fresh mango slices, mint leaves, or edible flowers for an extra touch of sophistication. When used as a cake filling, consider topping your cake with a sprinkle of toasted coconut flakes or lime zest to complement the tropical flavors.
Ingredients:
- 227g (about 1 cup) Mango Puree (from fresh or canned mangoes)
- 60ml (1/4 cup) Unsweetened Almond Milk (or any preferred dairy-free milk)
- 60ml (1/4 cup) Water
- 1/2 teaspoon Vanilla Extract
- 75g (about 1/3 cup + 1 tablespoon) Sugar (granulated, castor, or golden)
- 20g (2 tablespoons) Cornstarch
- 50g (1/4 cup) Vegan Butter (softened, salted)
Instructions:
- In a medium pot, whisk together the mango puree, milk, water, sugar, cornstarch, and vanilla extract. Heat the mixture over medium heat, continuously whisking until it reaches a boil. Allow it to boil for 30 seconds, then remove from heat.
- Stir in the vegan butter until completely incorporated and the curd becomes smooth and glossy.
- Pour the mango curd into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for 1-2 hours until completely set.
- Once chilled, whisk or stir the mango curd until smooth before using. Store in an airtight container in the refrigerator for 3-4 days.
Use this delightful mango curd as a filling or topping for your favorite desserts and enjoy the tropical bliss it brings to every bite. Enjoy!
