Vegan Mango Curd

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

INGREDIENTS

• 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

DIRECTIONS

1. Puree mangoes and sugar in a food processor until uniformly smooth.
2. Strain through a sieve into a saucepan. Discard solids.
3. Whisk lime juice, cornstarch, and salt in a bowl.
4. Heat mango puree over medium heat until bubbly, whisking constantly.
5. Whisk in lime mixture. Continue whisking until thickened. (It does not take long.)
6. Take curd off heat and whisk in soy milk.
7. Cool and store in the fridge overnight.
8. 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.