Cardamom Thumbprints With Mango Curd Recipe

You’re going to want to clear your schedule for this, because once you dive into crafting these buttery cardamom thumbprint cookies with a luscious mango curd filling, there’s no going back—it’s all about savoring tropical bliss with every bite!

I adore making delightful confections that bring together marvelous flavors. My Cardamom Thumbprints with Mango Curd do exactly that.

Their base, made with softened unsalted butter and a hint of ground cardamom, has a singular (and spectacular) flavor profile. And when you top those thumbprints with a vibrant mango curd, made with fresh mango puree and lime juice, suddenly you’re in tropical paradise.

The sweetness of the fresh fruit is like being enveloped in sunshine, and the tangy curd is the perfect foil for it and the warm, almost nutty, flavored thumbprints.

Cardamom Thumbprints With Mango Curd Recipe Ingredients

• Unsalted butter: Rich in fats, adds moisture and richness.
• Granulated sugar: Sweetens the cookies, adds a bit of crunch.
• Vanilla extract: Adds warmth and depth with floral notes.
• All-purpose flour: Provides structure; main carbohydrate source.
• Ground cardamom: Provides a warm, spicy, and citrusy flavor.
• Mango puree: Natural sweetness and tropical tang; vitamin-rich.
• Fresh lime juice: Adds brightness and a tart citrus punch.
• Egg yolks: Rich in proteins and fats; thickens the curd.

Cardamom Thumbprints With Mango Curd Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup mango puree (for mango curd)
• 1/3 cup sugar (for mango curd)
• 2 tablespoons fresh lime juice (for mango curd)
• 2 large egg yolks (for mango curd)
• 2 tablespoons unsalted butter (for mango curd)
• 1/8 teaspoon salt (for mango curd)

How to Make this Cardamom Thumbprints With Mango Curd Recipe

1. Prepare your oven at 350 degrees Fahrenheit (175 degrees Celsius), and take a baking sheet; put parchment paper on it.

2. In a big basin, work together 1 cup of softened unsalted butter and 1/2 cup of fine sugar until they are light and fluffy. Blend in 1 teaspoon of vanilla extract.

3. In a separate bowl, mix 2 cups of all-purpose flour, 1/2 teaspoon ground cardamom, and 1/4 teaspoon salt. After whisking together the dry ingredients, gradually add them to the butter mixture. Stir until the components are just combined.

4. Shape the dough into balls approximately 1 inch in size and set them on the baking sheet you’ve readied. Then, with your thumb or the back of a small spoon, press down into the center of each ball. This action will create an indentation that, when the dough bakes, will become the perfect place for the filling to go.

5. Preheat oven to 350°F. Put oven rack in the middle position. For cookies that are same size and baked evenly:
• Scoop out dough using a 1½ tablespoon (
1.5 oz.) cookie scoop. If you don’t have one, use a tablespoon that holds ½ ounce (2 teaspoons), and scoop out 3 generous tablespoons per cookie.
• Space the mounds of dough about 3 inches apart on the parchment or Silpat-lined baking sheets and gently flatten them to about 1 inch high. (If the dough is sticky, wet your hands or use an oiled spatula.)

6. At the same time, make the mango curd. In a small to medium saucepan, mix together 1 cup of mango puree, 1/3 cup of sugar, 2 tablespoons of fresh lime juice, and 1/8 teaspoon of salt over medium heat.

7. In another bowl, combine 2 large egg yolks and whisk them until they are blended. Then, pour a small amount of the warm mango mixture into the yolks. Whisk that together with the yolks to temper them. Then, this part of the custard will be mixed with the rest.

8. Return the tempered yolks to the saucepan with the mango mixture and continue cooking over medium heat, stirring constantly, until thickened, about 5-7 minutes.

9. Take the saucepan from the heat and mix in 2 tablespoons of unsalted butter until smooth. Let the mango curd cool a bit.

10. After the cookies and mango curd are cool, take a small amount of mango curd and spoon it into the indentation of each cookie. Serve these delightful treats to your friends and watch them enjoy!

Cardamom Thumbprints With Mango Curd Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or Silpat mat
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Cookie scoop or tablespoon
9. Small saucepan
10. Spoon
11. Measuring cups
12. Measuring spoons

FAQ

• Q: Can I use salted butter instead of unsalted?A: Use unsalted butter for the best control of salt. If you use salted butter to make these cookies, you need to reduce the salt in the recipe by half.
• Q: How long will the cookies last?A: You can keep the cookies in an airtight container for as long as a week and they’ll still be good.
• Q: Can I make the mango curd in advance?A: Yes, the mango curd can be made up to 3 days in advance and kept in the refrigerator.
• Q: Is there a substitute for fresh lime juice?A: If necessary, you can replace the fresh lime juice with lemon juice, although the flavor will differ a bit.
• Q: Can I freeze the dough before baking?A: Certainly, the dough may be stored in the freezer for a maximum of 3 months. Defrost in the fridge prior to shaping the thumbprints.
• Q: What if I don’t have ground cardamom?A: For a warm and different flavor, you can substitute with cinnamon or nutmeg. If you prefer a traditional butter cookie base, then leave it out.
• Q: Can I use canned mango puree?Yes, canned mango puree works properly; however, it must be pure mango. There should not be any additional sugars, flavors, or other ingredients.

Cardamom Thumbprints With Mango Curd Recipe Substitutions and Variations

1 cup coconut oil instead of 1 cup unsalted butter (for the cookie dough)
1/2 cup brown sugar; instead of 1/2 cup granulated sugar (for the cookie dough)
1 teaspoon almond extract instead of 1 teaspoon vanilla extract.
1/2 teaspoon cinnamon
instead of
1/2 teaspoon ground cardamom
1 tablespoon lemon juice instead of 2 tablespoons fresh lime juice (for the mango curd)

Pro Tips

1. Chill the Dough After shaping the dough into balls and creating the indentations, chill them in the refrigerator for about 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.

2. Smooth Curd Consistency For an extra smooth mango curd, you can strain the mixture through a fine-mesh sieve before cooling. This removes any bits of cooked egg that might have formed during the tempering process.

3. Mango Flavor Enhancement If you want a more intense mango flavor, consider adding a pinch of ground cardamom or a dash of mango extract to the mango curd.

4. Prevent Sticky Dough If your cookie dough becomes too sticky to handle, lightly dust your hands with flour or use a small ice cream scoop to portion the dough without touching it too much.

5. Storage Tips Store the cookies in an airtight container in the refrigerator to keep the mango curd fresh. Allow them to come to room temperature for a few minutes before serving to enhance the flavor and texture.