1 cup almond flour
1/2 cup mango pulp (fresh or canned)
1/4 cup sweetened condensed milk
2 tbsp ghee (clarified butter)
1/4 tsp cardamom powder
A handful of chopped almonds
Saffron strands
Grease a small plate with ghee and set aside.
Add 2 tablespoons of ghee in a non-stick pan and heat it on low flame.
Roast almond flour in the ghee for 2-3 minutes until aromatic. Stir constantly to avoid burning.
Puree mango pulp. Add it to the almond flour in the pan and cook for another 3-4 minutes until a thick mixture forms.
Stir in condensed milk and cardamom powder for structure and flavor. Stir until mixture comes together like a soft dough.
Transfer the fudge onto the greased plate. Flatten it and sprinkle chopped almonds on top. Set in the fridge for 1 hour. Slice and serve.