Tropical, creamy, and melt-in-your-mouth — velvety white-chocolate fudge swirled with fresh mango puree and a hint of toasted coconut. No candy thermometer needed!
Ingredients (25 small squares) • 2 cups (340 g) good-quality white chocolate chips • 1 Tbsp coconut oil • 1 cup (300 g) sweetened condensed milk • ⅓ cup thick mango puree (fresh or thawed frozen) • ¼ tsp fine sea salt • ¼ cup toasted shredded coconut, plus extra for topping • 2 Tbsp diced dried mango, for garnish (optional)
Quick Steps 1️⃣ Line an 8 × 8 in pan with parchment, leaving overhang. 2️⃣ In a saucepan over low heat melt white chocolate, coconut oil & condensed milk, stirring until smooth. Off heat, fold in salt and toasted coconut. 3️⃣ Pour two-thirds of mixture into pan. Dollop mango puree over top; swirl gently with a skewer. Cover with remaining fudge base; swirl again for marbled effect. 4️⃣ Sprinkle extra coconut & diced dried mango. Chill 3 h until firm. Lift out, cut into 1-in cubes, share the sunshine!
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