Mango-Coconut White Chocolate Fudge 🥭🥥

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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