{"id":19344,"date":"2022-04-15T09:46:53","date_gmt":"2022-04-15T04:16:53","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19344"},"modified":"2024-09-27T02:04:45","modified_gmt":"2024-09-26T20:34:45","slug":"vegan-mango-curd","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/vegan-mango-curd\/","title":{"rendered":"Vegan Mango Curd"},"content":{"rendered":"\n

Vegan mango curd<\/strong> puts every other mango recipe I\u2019ve tried to weepy shame. The jazzy interplay of sweet and tart makes the creamy curd tempting. But it\u2019s the gorgeous buttery texture that makes it one hundred percent irresistible.<\/em> <\/p>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n

And for those wondering, the mango curd recipe is nothing like my mango coconut panna cotta<\/a> or mango cherry frozen yogurt<\/a>. Rather it\u2019s inspired by the filling of my vegan lemon tarts.<\/p>\n\n\n\n

Super easy to make<\/strong>, it is the first of a whole bunch of mango recipes that I\u2019m whipping up this month. So be ready for more. So much more, because there\u2019s a place called paradise, and it\u2019s filled with mangoes. <\/p>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n

What\u2019s vegan fruit curd?<\/h2>\n\n\n\n

Fruit curd<\/a> originated in England way back in the late 19th century when it was served during tea time as a spread for scones. Think of it as a jam substitute that wears a dozen other hats too, like filling for cakes or tarts. <\/p>\n\n\n\n

Typically, it uses citrus fruits like lemon. Nevertheless, I wanted to make it with what I consider a national treasure \u2013 mangoes. Eggs and sugar are added to make the curd shine, but vegan fruit curd is eggless. <\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

How to make vegan mango curd?<\/h2>\n\n\n\n

It\u2019s a great irony of my life that summer offers a bounty of fruits whose bright floral notes are a perfect foil for so many recipes. It\u2019s also the only time of the year when I quake to turn on the oven.<\/p>\n\n\n\n

This is why I loved making the homemade mango curd, a recipe that I adapted from Domestic Gothess<\/a>. I didn\u2019t need to crank up the oven in this combusting heat, and the cooking time was less than 4 minutes!  <\/p>\n\n\n\n

Step 1: <\/strong>Blitz chopped mangoes with coconut milk, sugar, cornstarch, and agar-agar in your blender till smooth. If you want, up the ante in the mango curd recipe by adding lemon juice. <\/p>\n\n\n\n

Step 2: <\/strong>Pour the mixture into a saucepan placed over low heat. Cook for 3 to 4 minutes while continuously stirring. <\/p>\n\n\n\n

Step 3: <\/strong>When the mixture reaches a simmer and bubbles appear around the edges, remove the pan from the heat.<\/p>\n\n\n\n

Step 4:<\/strong> Allow it to cool slightly before whisking in the coconut oil.<\/p>\n\n\n\n

Step 5: <\/strong>Cool to room temperature, transfer to a jar and then refrigerate. <\/p>\n\n\n\n

\"Cook<\/figure>\n\n\n\n

My tips for the best mango curd<\/h3>\n\n\n\n