It’s so easy to make this delicious Chocolate Mango Fudge using just 3-ingredients. This creamy fudge is topped with bits of dried mangos and filled with chunks of mangos too.
If you love the flavor of mango you will really enjoy this creamy chocolate mango fudge which is not only topped with bits of mangos but it’s filled with them too.
The fudge gets its mango flavor from mango spread which is blended with the chocolate and that mango flavor is enhanced by the addition of dried mangos.
Mango spread is made by caramelizing mangos with sugar and when melted and blended with chocolate it makes deliciously creamy fudge.
Mango Spread
You can find mango spread at most grocery stores in the jelly and jams aisle.
When I experimented with this fudge I started out by using a smooth spread made by Santa Cruz. I really love the flavor and the texture of the fudge made with this mango spread but unfortunately when I went to make my final batch of fudge my store was out of stock.
So, I grabbed a large jar of Kroger’s Private Selection Mango Spread. I found the spread to be much thicker, almost like Jell-O, and it had a lot of chunks and small bits of mango.
The fudge made with the Santa Cruz Mango Spread has a slightly better mango flavor but I did like the chunks of mango in the fudge made with the Kroger brand.
If you too like the chunks of mango, then be sure to grab a jar of mango spread that has pieces of mango.
Let’s make fudge.
Ingredients:
- 24 oz semi-sweet chocolate finely chopped (or chocolate chips)
- 1 1/2 cups mango spread
- 1/3 cup finely chopped dried mangoes*
*You want to use dried mangos that are rather soft and chewy. Do not use freeze-dried mangos.
Instructions:
Line an 8-inch or 9-inch square pan with non-stick tin foil or parchment paper or grease well with butter or baking spray.
I personally like to line my pans for easy removal. If you grease your pan you’ll probably need to cut the fudge in the pan.
Microwave Method:
- Stir together the 24 ounces of chocolate with the 1 1/2 cups of mango spread in a large microwave-safe mixing bowl.
- Heat at 70% power for 90 seconds.
- Then remove and stir.
- Heat for an additional 45 seconds at 70% power then let the bowl sit in the microwave for about 3 minutes.
- Remove the bowl and stir until all of the chocolate melts.
- If you have chunks in your mango spread it will be a little tricky to tell when all the chocolate has been melted because you’re going to have large chunks and small bits of mango throughout your fudge.
- If needed you can heat for an additional 15-second burst of 70% power. Just don’t overheat the fudge or it may become greasy.
- Pour the fudge into the pan and spread into an even layer.
- Sprinkle the dried mango pieces over the top of the fudge.
- Cover the fudge and set it aside for about 8 hours until firm.
- You may speed up the process by refrigerating your fudge for about 3 hours until firm.
- Remove the fudge from the pan and cut into 36 small squares.
Stovetop Method:
To make this easy fudge on the stovetop you will need to create a double boiler by filling a large pot with 1 inch of water and setting a snug-fitting bowl over the top. The bowl should not touch the water.
- Pour the 24 ounces of chocolate and the 1 1/2 cups of mango spread into the bowl set over the pan of water.
- Set the double boiler over low heat and allow the chocolate and mango spread to begin to melt.
- Stir it often until about 75% of the chocolate is melted.
- Then lift up the bowl and wipe off any steam from around the bottom of the bowl.
- Set the bowl of fudge on your work surface and let it rest for about three minutes.
- Then stir until all the chocolate has melted.
- Pour the fudge into a prepared pan and spread it into an even layer.
- Immediately sprinkle on 1/3 cup of finely chopped dried mangos.
- Cover the pan and allow it to cool slowly at room temperature for about 8 hours or chill in the fridge for about 3 hours until firm.
- Cut into 36 small squares.
While mango is a seasonal summer flavor this orange and chocolate fudge has a nice Halloween look to it and would be fun to make for the holiday. Of course, any flavor of fudge makes a great Christmas gift.
Be sure to watch the video to see how to make this recipe.
Recipe
Rich and creamy chocolate fudge made using mango spread and is then topped with chopped pieces of dried mangos.
- 24 oz semi-sweet chocolate finely chopped (or chocolate chips)
- 1 1/2 cups mango spread
- 1/3 cup finely chopped dried mangoes
-
Stir together the 24 ounces of chocolate with the 1 1/2 cups of mango spread in a large microwave-safe mixing bowl.
-
Heat at 70% power for 90 seconds.
-
Then remove and stir.
-
Heat for an additional 45 seconds at 70% power then let the bowl sit in the microwave for about 3 minutes.
-
Remove the bowl and stir until all of the chocolate melts.
-
If you have chunks in your mango spread it will be a little tricky to tell when all the chocolate has been melted because you're going to have large chunks and small bits of mango throughout your fudge.
-
If needed you can heat for an additional 15-second burst of 70% power. Just don't overheat the fudge or it may become greasy.
-
Optionally melt using a double boiler set over low heat on the stove.
-
Pour the fudge into the pan and spread into an even layer.
-
Sprinkle the dried mango pieces over the top of the fudge.
-
Cover the fudge and set it aside for about 8 hours until firm.
-
You may speed up the process by refrigerating your fudge for about 3 hours until firm.
-
Remove the fudge from the pan and cut into 36 small squares.
- Store the fudge in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
- See our Easy Fudge FAQ for directions for freezing and thawing.
How to store fudge:
Store this mango fudge in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
If you enjoy this easy fudge recipe you might also like these other flavors…
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