Tropical Fudge Squares in 13 Steps

Gluten-free and sugar-free desserts do not always have to be boring. They can be exotic like this recipe I created, all because I had four red mangos that nobody wanted to eat. The combination of mangos and coconut reminds me of a tropical vacation. Almond meal in the recipe acts as a binding agent. Instead of baking the dessert in the oven, I chose to prepare it on the stove, to cook down the milk to achieve the 'fudgey' texture. If you are looking for some guilt-free indulgence, or simply longing for a beach holiday, give this recipe a try.

Ingredients (in the order they are used):

2 teaspoons of coconut oil
1 cup of coconut flakes
1 cup of almond meal
2 cups of whole milk (We love Organic Horizon's milk)
1 cup of mango puree (I blended 4 red mangos)
3 tablespoons of honey (using Trader Joe's Turkish honey)
1/8 teaspoon of rose water (optional)
pinch of saffron (from Trader Joe's)
1/2 cup of mascarpone cheese
1/4 teaspoon of crushed dried rose petals (for garnish)
1/2 teaspoon of chopped pistachios (for garnish)

Step 1: In a hot pot, on medium-high heat, add coconut oil and coconut flakes.

Keep stirring the coconut flakes, preventing them from burning.

Proceed to the next step when the coconut flakes have a golden hue. As shown in the picture below.

Step 2: Add the almond meal, and continue stirring for 30 seconds.

Step 4: Add the milk.

Step 5: Put the milk, almond meal and coconut mixture, along with the mango puree in a blender.

Continue blending...

Step 6: Transfer the mixture back into the pot.

Step 7: Add honey, rose water, and saffron.

Step 8: Whisk in the mascarpone.

Step 9: Keep whisking, on medium heat. The goal is to reduce the mixture until it starts to detach from the pan.

Just keep whisking...whisking...whisking...

I switched back to using the spatula, as the mixture had thickened quite a bit.

Almost there...

The dessert has started detaching itself from the bottom of the pan. At this point set the timer for a minute.

After a minute, when the dessert has almost turned into a ball.

Turn off the stove.

Step 10: Grease a dish with coconut oil. Have chopped pistachios and an offset spatula ready to go. You should do this step beforehand.

Step 11: Transfer the dessert into the prepared dish. Using an offset spatula, level the surface.

Step 12: Garnish this delicious tropical fudge with pistachios and dried rose petals.

Step 13: Place it on a cooling rack. After 30 minutes, cut the fudge into squares. Leave the tropical fudge squares in the refrigerator overnight.

Your tropical fudge squares are ready after a night of patience and refrain.