Tropical Coconut & Mango Fudge, is a no-bake, easy-to-make dessert that combines the rich sweetness of condensed milk and jaggery with the vibrant, fruity flavor of mango and the texture of fresh coconut. It’s a simple process of heating and mixing ingredients, then chilling until firm, resulting in a delightful, tropical-inspired fudge that can be garnished with nuts.
Ingredients:
- 1 cup fresh coconut pieces (finely grated or pulsed in a food processor)
- 1/2 cup coconut flour
- 1/2 cup condensed milk
- 1/4 cup jaggery (grated or finely chopped)
- 1/4 cup mango pulp
••Pecans or walnuts (chopped, for garnish – optional)
Instructions:
- In a non-stick pan, combine the condensed milk and jaggery. Heat on low, stirring constantly, until the jaggery dissolves completely and the mixture thickens slightly (about 3-5 minutes).
- Add the grated fresh coconut pieces and coconut flour to the pan. Mix well until everything is combined and the mixture starts to come together like a dough.
- Remove from heat and stir in the mango pulp. Mix thoroughly until the mango pulp is evenly distributed.
- Press the mixture into a parchment-lined 8×8 inch pan or a small loaf pan, smoothing the top with a spatula.
- Sprinkle chopped pecans or walnuts on top if desired, gently pressing them into the fudge.
- Refrigerate for at least 2-3 hours, or until firm.
•7.Once firm, cut into squares or desired shapes and serve.