Mango Coconut Fudge
Mango is one of the most loved fruit in India and one can find many delicacies made out of this Summer delight apart from relishing it as a whole fruit. One such dessert is the Mango Coconut Fudge. Nariyal Burfi / Fresh Coconut Fudge or Khopra pak is my all time favourite. A tasty variation to it is the addition of Mango pulp to it. The barfi or fudge made from this classic combo is simply irresistible.
The barfi is crumbly yet soft and delicate and the best part is that it does not become hard after setting. Have used fresh scrapped coconut and Alphonso pulp in this recipe. Addition of fresh cream makes the fudge soft and rich and Cardamom powder compliments it very well. The recipe requires little efforts but believe me the end results are worth it. This fudge can be had as a fasting food ( food for Vrat). The fudge remains good at room temperature for about a week