Mango Cardamom Curd

Curd. You love it or your hate it. Regardless, it is one of my FAVORITE ways to use up overripe lemons, mangos, and many other fruits.

Mango Cardamom Curd

Makes: about 2 cups (16 ounces)

Time: 15-20 minutes (+ cool time)

INGREDIENTS

• 1 1/2 cups super-ripe mango (about 2 Haden/Kent mangoes)

• 1 cup full-fat canned coconut milk

• 1/3 cup granulated sugar

• Juice of 1 lime

• 2 tbsp cornstarch

• 1 tsp cardamom

• pinch salt

DIRECTIONS

1. To begin, remove the mango flesh from the skin and pit. I prefer to use the cup. The cup method required you to slice the mango around the pit and then press the mango down around the lip of a tall glass between the flesh and skin. The cup will collect the mango flesh while the skin is peeled off.

2. Add the mango to a high-speed blender with the coconut milk. Blend until combined.

3. Add the mango-coconut milk mixture to a sauce pot. Heat over medium heat.

4. Stir in the sugar, lime juice, cardamom, and salt, and sift in the cornstarch. Mix until combined.

5. Bring the mixture to a simmer and stir consistently. Keep stirring over medium heat until thickened, abour 5-7 minutes. Once thickened, taste and adjust the sweetness. Add more sugar if needed or more cardamom if you prefer a stronger cardamom flavor.

6. Place the curd in a bowl. Stretch a sheet of plastic wrap over the curd and press it down into the bowl so that it touches the surface of the curd. Refrigerate overnight.

7. Spoon over your favorite cake, use it as a filling for cupcakes, pour over ice cream, or eat by the spoonful.

8. Dive in!