Mango Curd or Pastry Cream – Grain, Dairy, Egg and Sugar Free

Mango, coconut milk and honey curd, thickened with chia seeds, joins the list of accidental recipes, that became delicious additions to the menu with very strict limitations in the diet. The product is grain, starches,  gums, dairy, eggs and sugar free. It can be consumed by vegans and those who follow strict paleo protocol. Mango curd (not exactly curd in its classical sense) can be used in any desserts or simply as a spread, but the texture of this product allows to use it as a regular pastry cream, filling tarts, tarlets, or as a cream layer in sophisticated cakes. Vibrant and intense taste resembles that of lemon curd, while the texture is exactly the same as of thick pastry cream.

It even keeps the shape when used with pastry bag tips. Photos below are only an illustration of mango cream used to make mini cakes with buckwheat shortcrust pastry (buckwheat is not on the list of ingredients allowed for this blog recipes).

I used the whole bag of frozen mango cubes for this recipe in order to empty my freezer in preparation for Christmas cooking. Coconut milk and honey were an ideal liquid ingredients to help blending. The resulting taste was too sweet for me, and was not sharp enough either, so lemon flesh leftovers from processing fresh crop of the lemon tree went into the blending mixture. You can use the mixture to make an ice cream, but I wanted something to add as a topping for banana cake, so I went for a spread. I make these recipes for a friend and give them away, but I knew that the next delivery was 10 days away. To be on the safe side I decided to cook the mixture gently and use chia seeds to add nutritional value. All of the above, in my books, makes absolutely accidental recipe, created out of necessity with what is at hand, and adjusted to circumstances. I did not try, but I am absolutely sure, that frozen mango can be replaced with other frozen or canned fruits, rich in pectin. Honey, or any other liquid sweetener quantity, can vary depending on the ripeness of the fruits and their acidity. The same applies to lemon juice or flesh.


  • 500g frozen mango cubes, defrosted, still firm
  • 25g lemon flesh or juice
  • 170g honey
  • 30g chia seeds, can be reduced to 20g if more runny, custard type texture is required
  • 270-280g can of coconut milk, I used 24% fat

Lemon flesh is what is left over in a sieve after straining lemon juice.


  • defrost mango cubes until they are still firm
  • blend mango cubes in food processor for 1-2 minutes
  • add lemon juice/flesh, coconut milk and honey
  • process until slightly coarse texture is reached
  • blend to fine texture using stick blender
  • pour the mixture in a sauce pan, heat it constantly stirring until boiling point
  • add chia seeds
  • cook for 2-3 minutes, stirring
  • take from heat and let it rest for 20-30 minutes, can be left for 1-2 hours
  • heat the mixture again, stirring, cook 3-4 minutes after reaching boiling point
  • the mixture is thick, be careful and use low heat

  • place in clean glass jars when still hot
  • the mixture will set and become firm when cooled down
  • to use mango curd as pastry cream whisk it before use to loosen it up

Keep mango curd refrigerated for up to 3 weeks. It can be a thoughtful homemade gift for those who can’t tolerate grains, starches, dairy, sugar and eggs in their diet. It can be used by vegans and in strict paleo protocol.

The use of frozen or canned fruits makes this product available whole year round and on the budget.

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