Curd. Vegan. Lowfat. Seriously.
This is part one of my future mango coconut cake. Doesn't it look scrrrrumptious?
Instead of using one recipe this time, I fused two different curd recipes: vegan grapefruit curd from Vegan Visitor and mango curd from smitten kitchen. The mango curd would have been perfectly fine, of course, but I found the egg yolks and butter unnecessary. I want to be able to enjoy the cake, instead of reaching my richness quota after a couple of bites.
Oh, and I am posting a doubled recipe, as I needed enough curd for at least two layers in the cake.
Vegan Mango Curd
- 2 15oz. mangoes, peeled and pitted, cut in 1/2 inch cubes (or whatever)
- 1 cup sugar (I think you could get away with less, though)
- 6 tablespoons lime juice
- 3 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1/4 cup soy milk
- Puree mangoes and sugar in a food processor until uniformly smooth.
- Strain through a sieve into a saucepan. Discard solids.
- Whisk lime juice, cornstarch, and salt in a bowl.
- Heat mango puree over medium heat until bubbly, whisking constantly.
- Whisk in lime mixture. Continue whisking until thickened. (It does not take long.)
- Take curd off heat and whisk in soy milk.
- Cool and store in the fridge overnight.
- Make coconut cake. Eat an absurd amount... almost guilt-free. (disclaimer: not really.)
Look at that Rolex spoon. Word.
Disclaimer 2: The Wire Season 5 arrived today. I've already watched four episodes. Prepare for some serious urban vernacular. Please refer to your urban dictionary.