Mango Lime Curd

AuthorAngela
RatingDifficultyBeginner

Traditional lemon and lime curds are an egg-based treat. Mango gives this plant-based curd both substance and sweetness while the lime adds tang and tartness. I love it for breakfast on chia pudding or on pancakes or as a dessert on coconut milk ice cream. Reduce or eliminate sugar to taste, but using at least a tablespoon will bring out the natural sweetness in the fruit.

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plant based mango lime curd
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 12 oz mango slices*
 1 can of coconut milk (13.5 oz)
 ½ cup sugar
 2 tbsp arrowroot or cornstarch
 pinch of salt
 2 tbsp coconut oil
 juice of 2 limes
1

Add mango, coconut milk, sugar, arrowroot, and salt to a blender. Blend on high speed until very smooth. This may take up to two minutes.

2

Pour blended mango mixture into a medium saucepan. Over medium-high heat, bring to a slow boil while stirring. Stir and boil gently for 2 minutes.

3

Remove from heat. Stir in coconut oil and lime juice.

4

Pour into a jar. Cool. Refrigerate until ready to use.

5

Use on chia pudding, on top of pancakes or crepes, and on desserts.

6

*This recipe works with fresh, frozen or canned mangos.

Ingredients

 12 oz mango slices*
 1 can of coconut milk (13.5 oz)
 ½ cup sugar
 2 tbsp arrowroot or cornstarch
 pinch of salt
 2 tbsp coconut oil
 juice of 2 limes

Directions

1

Add mango, coconut milk, sugar, arrowroot, and salt to a blender. Blend on high speed until very smooth. This may take up to two minutes.

2

Pour blended mango mixture into a medium saucepan. Over medium-high heat, bring to a slow boil while stirring. Stir and boil gently for 2 minutes.

3

Remove from heat. Stir in coconut oil and lime juice.

4

Pour into a jar. Cool. Refrigerate until ready to use.

5

Use on chia pudding, on top of pancakes or crepes, and on desserts.

6

*This recipe works with fresh, frozen or canned mangos.

Mango Lime Curd

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