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 by #HarrisFarmFoodie Mythreyi Dilip.