3 cups whole milk
Parchment paper
I insist you put on flannel pajamas and fluffy socks and Rosemary Clooney’s classic anthem, “Snow” before you begin. I’ll wait.
Now that you’re ready, shift flour, baking powder cinnamon, and salt. Yum! Looks like fluffy snow. Cream together butter, sugar, and vanilla until rich and fully integrated with an electric mixer. Now add eggs one at a time. Add dry ingredients, slowly, half at a time.
Place the dough in two small Ziploc bags and flatten. Chill for one hour. Watch baking competitions while you wait. Put parchment on your favorite baking sheet.
Put on some music. I recommend or Zoe’s Kitchen Playlist on Spotify.
Whisk together the dry ingredients until they are light and fluffy. Smell those spices, yum! In a separate bowl whisk together vanilla, egg, and coconut milk. Make a well in the dry ingredients and quickly and deftly fold in, stir only until just combined. Don’t overmix! Cover with a kitchen close and let sit for 30 minutes.
Time to start the jam! Place chopped mango and sugar in a large pan. Add a little bit of water to prevent scorching, about ¼ cup. Cook on high until mango breaks down into jam, about 45 minutes. Finish with a squeeze of lime.