A lot of people are making their durian the old-fashioned way: by chopping it up and using it as a meal.

This is a recipe I learned from my friend Amy, who was also the author of the popular New Year’s Eve recipe, “How to eat it.”

For this recipe, I used canned durians, and Amy also used a couple of dried durian varieties that she loved, like the sweet durian and the spicy durian.

You’ll want to use fresh or dried durians in the recipe as well, because you don’t want to add too much salt and the taste will be very sweet.

And don’t forget to serve it with some fresh, delicious mango or cucumber for a sweet and tangy dessert.

1 large can of fresh durian 1/2 medium onion 1 cup cooked mango 1 tablespoon cumin powder 1 teaspoon salt 1 teaspoon pepper 3 cloves garlic, peeled and chopped 1 cup fresh, ripe mango leaves (about 1 large head) 1/4 cup fresh lime juice (about 2 tablespoons) 1 tablespoon extra virgin olive oil (or more if needed) 3 tablespoons fresh thyme leaves (optional) 3 cups cooked, shredded durian 4 cups fresh, dried mango or other fruit 1 cup diced fresh coconut (or 1 small coconut) 1 cup raw cashews, soaked in hot water for 30 minutes (or until soft and firm) 1 teaspoon fresh thymed herbs (optional, but good to have) Directions For the mango and mango leaves: In a small bowl, combine the onion, mango, cumin, salt, pepper and garlic.

Stir well.

Pour in the mango, lime juice, coconut milk, olive oil, thyme, and herbs.

Stir to combine.

Mix well.

Refrigerate for 10 minutes.

For the coconut milk: In another small bowl (or jar) add the mango milk, coconut, and dried mango leaves.

Mix thoroughly and refrigerate for at least 30 minutes.

Combine the coconut, cashews and dried duran.

Heat a small nonstick skillet over medium-high heat.

Add the durian in batches.

Cook until the durians are just tender, about 3 to 4 minutes per side, then flip the durien over and cook for another 2 to 3 minutes more, until the skins are just golden brown.

(It should be tender but still firm.)

Transfer to a cutting board and cut into cubes, about 2 to 4 inches in diameter.

Repeat with the remaining mango and coconut leaves.

Serve hot or at room temperature. 3.2.2885

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