Mango Coconut Fudge


With only four ingredients needed, this recipe is definitely a quick and easy one to prepare with your kids this school holiday.

Mango Coconut Fudge


  • 1 cup chopped KP mangoes
  • 1 1/2 cups desiccated coconut
  • 1/2 tin condensed milk
  • few strands of saffron


        1. In a blender add 1 cup chopped mangoes and puree until smooth.
        2. Toast 1.5 cups desiccated coconut until golden brown in a dry hot pan.
        3. Add mango puree, 1/2 tin condensed milk and few strands of saffron to the toasted coconut in pan.
        4. Cook stirring on medium heat until mixture thickens, transfer the mango coconut mixture to greased dish, allow to cool and cut into squares. Garnish with nuts if preferred.



        Recipe thanks to this weekend's #HarrisFarmFoodie winner Mythreyi Dilip who made this sweet, delicious and healthy treat for her kid.


        Ingredients for Mango Coconut Fudge

        Mangoes Kensington Pride (each)

        Product of Australia

        $2.99 ea

        Mangoes KP Large (each)

        Product of Australia

        $3.29 ea