Mango Fudge.

Bright, bold, and bursting with mango flavor, this White Chocolate Mango Fudge is pure tropical indulgence. Infused with the tangy punch of mango powder, creamy condensed milk, and a luscious melt of white chocolate, this fudge is a modern twist on traditional Indian sweets. The addition of mango essence and jelly powder gives it a fun, nostalgic flair—like a summer holiday wrapped in every bite. It’s quick to make, rich to taste, and perfect for gifting or festive treats!

Ingredient Descriptions

1. White Chocolate (450 g, finely chopped)
   White chocolate forms the rich and creamy base of the fudge. Its sweetness balances the tanginess of the mango flavors, and when melted, it gives the fudge a smooth, melt-in-the-mouth texture.
2. Condensed Milk (250 ml)
   Thick and sweet, condensed milk acts as both a sweetener and binder. It gives the fudge its signature soft and chewy consistency while enhancing the richness.
3. Tang Mango Powder (3 tablespoons)
   This iconic instant drink powder adds a punch of concentrated mango flavor with a citrusy tang. It deepens the mango taste and brings in a nostalgic, candy-like zing.
4. Mango Jelly (2 tablespoons powder)
   Mango jelly adds bursts of flavor and a fun, chewy texture to the fudge. When using powder, it amplifies the mango intensity and gives a firmer structure.
5. Mango Essence (1 teaspoon)
   A few drops of mango essence boost the aroma and elevate the mango flavor, making it more fragrant and dessert-like, especially after cooking.
6. Unsalted Butter (3 tablespoons)
   Butter adds richness and a silky mouthfeel. It also helps blend the ingredients smoothly and prevents the fudge from sticking during cooking.
7. Milk Powder (100 g)
   Milk powder contributes to the body and texture of the fudge. It thickens the mixture, adds creaminess, and gives a touch of traditional mithai (Indian sweet) character.

Why It’s Not a Traditional Indian Burfi?

1. Use of White Chocolate:
   Traditional burfi is usually made with ingredients like khoya (reduced milk solids), coconut, or besan (gram flour). The use of white chocolate makes this fudge more Western in style—creamy, melt-in-the-mouth, and candy-like, rather than the grainier or denser texture typical of burfi.
2. Condensed Milk Instead of Khoya:
   While some modern burfis do use condensed milk, classic Indian burfis are slow-cooked with khoya or milk to achieve that rich, traditional flavor and texture. Condensed milk makes this quicker, creamier, and more fudge-like.
3. Flavored with Tang & Jelly:
   The Tang mango powder and mango jelly are fun, modern twists—more in line with fusion or contemporary desserts. Traditional mango burfi typically uses fresh mango pulp or essence for a more natural flavor.
4. No Sautéing or Roasting of Ingredients:
   In many Indian burfis, ingredients like besan or coconut are sautéed in ghee to develop depth of flavor. Your recipe involves melting and mixing, more like Western-style fudge preparation.
5. Texture & Finish:
   Burfi tends to have a slightly grainy, firm texture that holds shape at room temperature. This mango fudge is softer, silkier, and more melt-in-the-mouth—a key hallmark of fudge vs burfi.
   
   Love chocolate? Don’t miss our best chocolate cake with Chocolate Fudge Frosting—it’s a crowd-pleaser that pairs beautifully with this tropical delight.

Why You Should Make This Mango Fudge?

Because it’s summer in a bite—bright, creamy, and bursting with mango magic, this fudge blends the nostalgia of childhood mango drinks with the elegance of a melt-in-the-mouth dessert. It’s ridiculously easy to make (no fancy skills needed), sets beautifully without fuss, and is a guaranteed crowd-pleaser. Whether you’re prepping for a festive platter, surprising guests, or just treating yourself. This mango fudge hits the sweet spot between Indian mithai and modern candy. Plus, no baking required—just stir, set, and slice!

Love Coconut Mango Marshmallow Fluff Parfait? Check out more fruity, no-bake treats perfect for summer days.