Mango Coconut Fudge



  • 1 cup chopped 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 byΒ #HarrisFarmFoodie Mythreyi Dilip.

        Ingredients for Mango Coconut Fudge

        Golden Shore Desiccated Coconut 500g

        $6.99 ea

        Nestle Sweetened Condensed Milk 395g

        $3.80 ea

        Spice and Co Saffron 1g

        $7.99 ea

        Chef's Choice 100% Pure Saffron Threads 1g

        $5.29 ea

        Lovin Body Saffron Threads 1g

        $4.99 ea

        Lovin Body Organic Cumin Seeds 55g

        $3.99 ea