~< Mango Fudge >~

I made mango semolina cake last weekend which was a big hit. Finished the whole cake in 2 days (no not by ourselves, we shared it with friends). Had some left over mango puree so thought of trying out this recipe. I had made mango Kalakand  a couple of years ago and it turned out real good. However I swore to never make it the conventional way again because it was quite labour intensive. Drying out all the liquid ingredients on stove took more than an hour and that too with constant stirring. So I came up with this shortcut microwave recipe recipe. Took just about 25-30 minutes in the microwave and no constant stirring - not bad at all.

Ingredients :

2 cups ricotta cheese
3 cups whole milk powder
2 cups mango pulp
1 cup sugar
1/2 tsp cardamom powder (optional)

For garnishing
2-3 tbsp chopped almonds and pistachios
A few strands of saffron

Directions :

1. Mix all the ingredients in a big microwave safe bowl.
2. Microwave it for 4 minutes for about 4 times, stirring the batter in between.
3. Once the batter has gotten thicker microwave for 3 minutes twice. Stir in between.
4. By now the mixture should have thickened. Microwave for 1 minute 2-3 times until you are able to make a small ball out of the mixture.
5. Transfer the batter to a greased setting tray. Garnish with nuts and saffron. Let it cool for 2-3 hors and then cut into squares.

Note :
1. If using home made mango puree add more at least 1 1/2 cups of sugar. Adjust according to the sweetness of mangoes. I used canned mango puree, it already has a lot of sugar in it.
2. Use whole milk powder to get rich texture. I used Nido brand.