Vegetable mango curry is a low-fat vegan recipe with a savory combination of quick Thai-inspired mango curry sauce made without coconut milk or added oil. Add your favorite stir-fried vegetables, tofu, rice, or noodles, and enjoy the fresh flavors of this satisfying plant-based dinner.
The fresh mango flavor is a twist on classic coconut Thai vegetable curry. This recipe is unique because I use mango puree with plant milk and coconut extract for a healthier creamy curry sauce.
It's my top substitute for coconut milk and is delicious in regular Thai veggie curry and the fusion flavors of Massaman curry with potatoes.
Mangoes make rich and slightly sweet curry dishes like Indian-style mango dahl. This curry recipe is Thai-inspired, relying on Thai curry paste you can buy at most grocery stores. Make a batch of easy and delicious red curry paste for the freshest flavor.
Can't find ripe mango? Make this delicious vegan mango curry with frozen mangoes!
Table of Contents
⭐ Why You'll Love This Recipe
- Make this curry with fresh, frozen, prepared, or canned vegetables for creative recipes every time.
- The curry sauce is freezer-friendly. Prep a double batch for quick meals on busy weekdays.
- Vegetable curries are an easy way to load up on a variety of veggies.
- Add a protein boost with a quick batch of oil-free air fryer tofu, chopped spinach, or a can of chickpeas (garbanzo beans) or Adzuki beans.
📋 Recipe Ingredients
Mangos. Use 2 large, fresh ripe mangoes. Thaw frozen mango chunks a little before adding them to the blender.
Thai red curry paste. Use high-quality vegan Thai red curry paste. You can ramp up the flavor with extra fresh ginger and a twist of lime juice if need be. I've not made this recipe with green curry paste, but it generally has flavors compatible with mango curry.
Maple syrup. Add a little to sweeten the curry. Use date paste or add a pitted date as a substitute.
Plant milk. A creamy plant milk like oat or almond milk with coconut extract is the best substitute for light coconut milk. If you are partial to full-fat coconut milk, use a barista-type oat milk (it's super thick) or add ½ a teaspoon of cornstarch to the sauce.
Curry Vegetables. The best curries have a variety of vegetables. Green pepper or a few sliced red peppers with snow peas, baby corn, and mung bean sprouts. Toss in a jalapeno pepper and some fresh cilantro. The ingredient list can be as long or short as you like. Anything goes!
Tofu. This is a great recipe for tofu, but it is optional. I've included instructions for your convenience and have an easy recipe for oil-free baked tofu for more information.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Try this recipe using a few tablespoons of homemade blended Thai red curry powder. It's my favorite for Thai tofu coconut curry and a great oil-free substitute for curry paste that you can keep at the ready.
⏲️ Step-by-Step Instructions
Step 1: Prep the tofu (if using). Air fry or bake.
Step 2: Blend the ingredients to make the curry paste.
Step 3: Cook the vegetables over medium heat.
Step 4: Mix the curry sauce and tofu with the vegetables.
🔪 Pro Tips
Consider the timing when making this recipe. Tofu takes about 30 minutes from pressing to air frying. Brown rice takes 35 minutes. What veggies need to be prepped? The sauce is a 10-minute job. And cooking is another 15 minutes.
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🍴 Serving Suggestions
This thick and creamy mango curry recipe is delicious with healthy brown rice (my preference over white rice) or noodles. Instant Pot wild rice makes a quick gluten option.
💭 Frequently Asked Questions
Store leftover mango curry in an airtight container for 4 days. For best results, store leftover rice or noodles separately. Reheat the curry in a saucepan or in the microwave. Rice or noodles are best reheated in a steamer basket.
If you use dried mangos to make curry sauce, the flavor will be more intense and sweeter than raw mangoes. I recommend blending the sauce before adding date paste or maple syrup. Add a little lime juice or lemon juice to cut the sweetness if needed. Add a little water if it's too thick.
You are unlikely to run into this problem with mango sauce. If you use the 'coconut milk fat hack' and your sauce is too thin, thicken it using ½ - 1 teaspoon of cornstarch.
You can freeze mango curry sauce for up to 3 months in a tightly sealed container or freezer bag. It’s best to freeze mango curry with vegetables without added noodles which can get mushy once thawed and reheated.
🥘 More Thai-Inspired Vegan Curry Recipes
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👩🏻🍳 Recipe
Vegetable Mango Curry (Low-Fat Vegan Recipe)
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Ingredients
For Crispy Tofu (optional)
- 14 ounces Tofu - firm or extra-firm
- 1 tablespoon lime juice - or lemon juice
- 1 tablespoon soy sauce - or tamari
- 1 tablespoon cornstarch
For Mango Curry
- 2 medium mangoes - peeled and sliced, or use frozen
- 1 tablespoon soy sauce - or tamari
- 1 teaspoon maple syrup - or 1 pitted date
- 2 tablespoons Thai curry paste - see notes
- 1 ½ cups plant milk
- 2-3 drops coconut extract
- 1 medium onion - cut in half and sliced or medium diced
- 3 cloves garlic - minced or pressed
- 1 medium zucchini - sliced in half lengthwise, then sliced into half-moons
- 1 medium red bell - cored and sliced
- 2 cups green beans - broken or cut into bite-sized pieces
- 2 medium carrots - peeled and sliced or diced
- 1 small lime - cut into wedges, optional
Instructions
How to make crispy tofu
- Press firm or extra firm tofu in a tofu press, or wrap it in paper towels, place it between something flat, and weigh the top down.
- Cube the tofu and place it in a bowl. Toss the cubes with 1 tablespoon of soy sauce (or Tamari) and 1 tablespoon of lime or lemon juice.
- To bake. Preheat the oven to 425 F (220 C). Toss the tofu with 1 tablespoon of cornstarch and place it on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through.
- To air fry, Preheat the air fry to 375 F (190 C). Air fry the tofu for 10-12 minutes. Toss the tofu after 7 minutes.
How to make mango curry
- Add the mango slices, soy sauce, maple syrup, and curry paste to a blender or food processor.
- Measure the plant milk in a cup and add the coconut extract. Taste a little to adjust the flavor before adding it to the blender. Blend the sauce until smooth and set it aside.
- Heat a large skillet or wok and add the onions. Sauté for 4-5 minutes until they become soft.
- Mix in the garlic, then add the rest of the vegetables and allow them to cook until they become soft.
- Stir the mango sauce into the vegetables and add the tofu (if using). Allow the sauce to simmer for 5 minutes. Taste and add lime juice if desired. Add additional plant milk if you want to thin it out.
- Serve over rice or noodles if desired.
Video
Notes
- Nutritional information includes oil-free crispy tofu.
- Consult my post for how to bake tofu or how to air fry tofu for more information.
- To substitute frozen mango for fresh, allow it to thaw before a bit so that it's easier to blend.
- Use Thai red curry paste or follow my recipe for fresh oil-free vegan curry paste.
- Make this curry with fresh, frozen, prepared, or canned vegetables of your choice.
- Store leftover mango curry in an airtight container for 4 days. For best results, store leftover rice or noodles separately. Reheat the curry in a saucepan or in the microwave. Rice or noodles are best reheated in a steamer basket.
- You can freeze mango curry sauce for up to 3 months in a tightly sealed container or freezer bag. It’s best to freeze mango curry with vegetables without added noodles which can get mushy once thawed and reheated.
Nutrition
Nutritional information is an estimation only.
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Veronica
Thank you for this recipe.
I made a few alterations to the recipe, based on what I had available. I made a triple batch of your Thai red curry paste, and not being a big fan of very spicy curries I reduced the amount of dried red chilli from 30 to about 5, and I used red bell pepper instead of fresh chilli. I didn't have coconut essence so added 1/4 cup of desiccated coconut. Very lovely result, served with brown basmati rice. Love that the whole recipe is plant based and oil free.
Denise
Wow! I am so excited that you tried this out. I love making curry paste myself because you can make it exactly how you like it. And mango curry is a favorite of ours too :). Thanks for your kind words - it is much appreciated. 🙂