So I’m a chocolate lover, I’ve said it multiple times over and I’m definitely not about to change my mind about it. Chocolate desserts always win out for me… however there is one exception to the rule and it’s usually only the case that it steals my heart when I’ve been eating copious amount of chocolate things for days running! It happens more than you might think thanks to recipe content creating being my full time job.
Actually this week I ended up creating a whole load of savoury recipes that will be coming over the next few weeks and some more lemony things after these little guys turning out so wonderful!
I actually made them three times over and this most recent version I dialled down the sweetness a little. I had added maple syrup to the curd itself but the coconut condensed milk from Nature’s Charm is sweet enough just as it is. I also just love the sharpness of the lemon, the natural sweetness of the mango which is all round a little more mellow… the texture is also insanely good, I PROMISE!
My nan is more of a conventional dessert lover for sure, but she was raving about these, which is always a sign I’m on to a winner. Granted they were the slightly more sweet version, so I have left in the extra hit of sugar if you’re that way inclined.
Happy Friday folks!
Vegan Lemon Mango Curd Squares
Print RecipeIngredients
- **For the Base**
- 100g ground almonds
- 25g coconut flour
- Pinch of salt
- 40ml maple syrup (approx. 2 tbsp)
- 45g coconut oil, melted
- **For the Curd**
- 200g fresh or frozen mango, thawed
- 150g Nature’s Charm coconut condensed milk
- 40ml lemon juice
- 70g coconut oil, melted
- 15g arrowroot/tapioca starch (cornstarch should work fine too) + 2 more lemon juice
Instructions
Preheat your oven to 160C (320F).
Mix together all base ingredients. Place into a baking paper lined loaf tin lightly greased with oil.
Place base ingredients into prepared tin and spread evenly with your fingers. Bake for 12 minutes. Allow to cool while you make the curd.
Blend together mango, condensed milk with lemon juice and melted coconut oil in a high speed blender until perfectly smooth.
Place into a pot over a medium heat, bring to the boil and then reduce to a simmer.
Mix together starch and lemon juice in a small bowl and then add to the pot.
Whisk and simmer for about 5 minutes. Set to one side to cool for 15 minutes.
Pour over the baked base. Place a layer of cling film directly over the curd topping so that it is touching the entire surface. This will prevent a “skin” from forming on top.
Allow to set in the fridge overnight. Store in the fridge for up to one week.
Topped with dessicated coconut if desired!
