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  • Writer's pictureDee's Table

ROASTED Mango Coconut CURD

Updated: Mar 4, 2020

yes. you heard it Mango Coconut Curd.

Curd is something that I really loved before going vegan. A deeply underrated breakfast/snack time condiment.

I made this recipe after trying to decide what to do with loads of mangos that I had on hand. I decided to roast them in coconut oil and ginger and made a puree, and knew I wanted to revisit the idea in the form of a curd recipe. Here we are now...

It's zesty, sweet & almost buttery tasting from the coconut milk.

This would be great on a freshly baked scone, a chia pudding/overnight oats scenario, on a crumpet toasted with vegan butter or even for a slightly indulgent brunch - in french toast with vegan ricotta?!? This keeps in the fridge for a few weeks - so you can definitely get creative with it each breakfast of the week. I'm thinking of documenting how I use the batch I just made.


two large ripe mangoes (the ripeness is really important for a really smooth and sweet curd)

three lemons zested and juiced

1 can of coconut milk

5 tablespoons of brown sugar

2 tablespoons of melted coconut oil or vegan butter

2 teaspoons of vanilla extract

2 tablespoons of arrowroot (cornflour would also work here)

1/4 teaspoon of turmeric

a pinch of sea salt


start by pre-heating your oven to gas mark 5. Then begin removing the flesh of the two ripe mangoes, place them in a baking tray. Then take one tablespoon of the melted coconut oil and coat the pieces of mango. Once coated put the mangos in the oven and allow to roast for 30mins - checking at the 20min mark to turn the pieces around. The mango should be beautifully caramelised!

Transfer the mango while it's still warm to a food processor and add the juice and zest of the lemons and the 1/4 teaspoon of turmeric (which will enhance the natural colour of the mango without giving much flavour) . Blend until it is a really smooth puree.

Now in a small saucepan put the coconut milk the other tablespoon of coconut oil (this adds extra richness) vanilla, brown sugar and the pinch of salt. Gently bring to a gentle boil till the sugar dissolves continuously stirring till it combines to one smooth liquid. In a small bowl, add your arrowroot and take a few tablespoons of the warm coconut nut milk mixture to it, and combine into a thick liquid, slowly add it to the saucepan. Allow to simmer gently until it has thicken to the consistency of custard.

Take the saucepan off the heat once it has thicken and add the mango puree from the food processor to the saucepan. Slowly combine till the mango puree is completely mixed into the thickened coconut milk. It should be thick, so it's drip-able. The curd will continue to thicken a little as it cools.

Place into clean glass jars and allow to cool before placing it into the fridge!

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