Golden Mango Paste
Making a paste for your golden milk is the perfect way to incorporate golden milk into a busy schedule. There is nothing like making it from scratch in terms of the wonderful potent scents that will loft through your kitchen, but it’s incredibly handy to have around on the days you want it and need to hustle. It’s also incredible to have around for cooking in general; tossing into your soups, stews, curries and even smoothies.
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Golden Mango Paste
Keep some Mango Golden Milk Paste in your fridge and toss it into everything from soups to stews to curries and smoothies!
Ingredients
2 teaspoon cracked black pepper
1 teaspoon ground cinnamon ( freshly ground is nice)
5 cardamom pods, husked removed seeds in tact
½ teaspoon kosher salt
1 tablespoon fresh turmeric, peeled and chopped
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon honey
¼ cup fresh mango puree (thick)
¼ cup coconut oil
Method
Toast the spices ( black pepper, cinnamon, cardamom, salt) , by tossing together in dry pan over high heat for just about 20 seconds, being careful not to burn.
Place the toasted spices and the remaining ingredients in a blender and pulse on chop until a chunky paste is created, adding a little water if needed. Alternatively crush together in a large mortar with a pestle.
Store the past in your refrigerator for up to a few weeks, it lasts longer but fresh is better!
To warm the golden milk, whisk together 1 tablespoon of paste with 8-10 ounce of hot milk of choice. Strain into a mug before serving.
The paste is excellent in all kinds of kitchen endeavors
