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.
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.
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.
Remove from heat. Stir in coconut oil and lime juice.
Pour into a jar. Cool. Refrigerate until ready to use.
Use on chia pudding, on top of pancakes or crepes, and on desserts.
*This recipe works with fresh, frozen or canned mangos.
Ingredients
Directions
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.
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.
Remove from heat. Stir in coconut oil and lime juice.
Pour into a jar. Cool. Refrigerate until ready to use.
Use on chia pudding, on top of pancakes or crepes, and on desserts.
*This recipe works with fresh, frozen or canned mangos.