When life gives you a bunch of mangoes, make mango and lime curd! It’s sweet, a bit tangy and perfectly thick and creamy.
Hey, friends! I am bursting with anticipation because next week I’ll be on vacation in Charleston, SC and I am counting the days, literally. But before I am ready to leave, I got to implement a long to-do list. Actually, this list would be easy to manage, if I wouldn’t load it up with stupid ideas. I am kind of weird about leaving my home for traveling. For no good reason, I have to tidy up the house and make all the laundry. I think it’s just I don’t want to deal with all this stuff after I return and stay on vacation mode for a few more days. But it makes me rotate around myself right now and who cares about whipped floors when you are gone? A few days ago my neighbor who is also leaving for vacation gave me a box full of mangoes. They are still sitting in my fridge and I need to put them to good use anytime soon. What’s your favorite way to use up an overload of ripe mangoes?
mango and lime curd
In order to get rid of my overripe mangoes, I made the mango and lime curd I found on Emma’s blog: my darling lemon thyme. This mango and lime curd is kind of nasty in a good way. You try one spoon and you can’t stop “tasting” it. I have great plans for it and I am really looking forward to drizzling it over pancakes or into yogurt. The recipe is well written and easy, but be a little carefully while tempering the eggs. I added some spoons of the warm mango mixture to the eggs, stirred well and repeated this twice before I poured the eggs into the pan and it worked great! The other thing: I started with a very fine mesh strainer and switched to a coarse colander because I had a hard time to press the curd into my jars. Oh and I ended up with nearly 1 ¾ balls jars (each 12 oz.), I could have easily filled them both if I wouldn’t have eaten most of it… You can find the recipe for Emma’s mango and lime curd and her beautiful blog my darling lemon thyme.