Great new discovery, combining fruit with nuts in a new exciting way! Fudge desserts are not common in Croatia. I like the way they are easy to prepare and you can play with the ingredients for special twists.
We tried this dessert as a part of learning Indian recipes for Holi, a popular ancient Hindu festival, also known as the “Festival of Love”, the “Festival of Colors”, and the “Festival of Spring”, a few years back with our Google+ foodie community. Thanks Anu Nagaraja for this wonderful recipe. It was a pleasant surprise and a combination of mango and almonds was perfect! 😃
We followed the recipe closely, except we didn’t use saffron strands.
I don’t know how that affects the taste, but it was great like this… and we ate it all pretty fast!
- 260 g (1 cup) of mango puree or mango pulp from fresh mango (any sweet mango which is less fibrous)
- 90 g (1 cup) ground almonds
- 50 g (1/4 cup) granulated sugar
- 1 tsp of cardamom powder
- 6 – 8 each roughly sliced/chopped pistachios and almonds (we used hickory smoked almonds)
- Peel the mango and cut it into cubes.
- In a deep thick bottomed pan cook the mango with sugar on low heat.
- Stir until the sugar dissolves and the mixture comes to a boil. Boil for another minute and then add ground almonds, powdered cardamom and half the quantity of chopped nuts.
- Cook stirring well. You will notice that the mixture thickens. Keep cooking and stirring until it begins to come together like a ball but not too firm.
- Pour the cooked mixture on a baking sheet.
- Spread the mixture using the back of a spoon or a palate knife.
- Sprinkle over the rest of the chopped nuts, press them down gently so that they stick on the surface.
- Cool completely before cutting into small cubes. We put it in a freezer for an hour.
Before serving garnish with nuts if you like 😃
What is your favorite fudge dessert?