Mango Coconut Fudge Recipe | How to make Mango Coconut Fudge Recipe

By Jolly Makkar  |  10th Feb 2016  |  
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  • Mango Coconut Fudge Recipe, How to make Mango Coconut Fudge Recipe
Mango Coconut Fudge Recipeby Jolly Makkar
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

43

0





About Mango Coconut Fudge Recipe

Mango Coconut Fudge is an easy and quick dessert to make within 30 minutes. Its excellent flavour, taste and aroma makes a delicious dessert.

Mango Coconut Fudge Recipe is a delicious dish which is enjoyed by the people of every age group. The recipe by Jolly Makkar teaches how to make Mango Coconut Fudge Recipe step by step in detail. This makes it easy to cook Mango Coconut Fudge Recipe in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Mango Coconut Fudge Recipe at home. This amazing and mouthwatering Mango Coconut Fudge Recipe takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Mango Coconut Fudge Recipe is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mango Coconut Fudge Recipe is a good option for you. The flavour of Mango Coconut Fudge Recipe is palatable and you will enjoy each and every bite of this. Try this Mango Coconut Fudge Recipe and impress your family and friends.

Mango Coconut Fudge Recipe

Ingredients to make Mango Coconut Fudge Recipe

  • Dessicated Coconut - 1 and 1/2 cups
  • Mango puree - 1/2 cup
  • Milk - 1/2 cup
  • Condensed milk - 1/2 cup
  • Chopped dry fruits for sprinkle - Pistachio and Almonds
  • Cardamom powder - A pinch
  • Desi ghee - 1/2 tbsp

How to make Mango Coconut Fudge Recipe

  1. Grease a tray or container with ghee and keep aside.
  2. Take desiccated coconut in a pan and roast on medium heat. If you using frozen then defrost first.
  3. Roast it while stirring continuously till it gets dry and lightly brown. You will get nice toasted aroma of coconut.
  4. Then add milk, condensed milk and mango pulp.
  5. Mix well and keep cooking on medium heat. Do not forget to stir continuously.
  6. Keep cooking till it dries out, becomes thick and will come together like a big lump. It takes 18-20 minutes.
  7. Turn off the stove, add cardamom powder and mix well.
  8. Transfer to a greased tray or container. Spread evenly and smooth out the surface.
  9. Sprinkle few chopped pistachios and almonds on top and press lightly so that it sticks to the burfi. Let it cool completely so it sets. If in a hurry pop into the fridge.
  10. Once set, cut into pieces and serve.

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