1 (12 ounce) package sweetened organic coconut milk
2 cups heavy cream
3/4 cup instant buttery-flavored instant coffee
1/4 teaspoon salt
1/8 teaspoon vanilla extract
1 1/2 cups fresh mango
1 cup brown sugar
1 teaspoon hot water
1/4 cup honey
1 (16 ounce) can whole figs
1 cup chopped nuts
2 tablespoons butter or margarine
In a blender, combine coconut milk, cream, instant coffee, salt, coconut milk mixture and mango juice, blend until smooth. Pour mixture into a 9 inch square pan or metal container and refrigerate for at least 2 hours or until firm.
While refrigerating mango mixture, microwave brown sugar 1/2 cup at a time in microwave oven or in line of a plastic microwave safe bowl; spoon mixture into the center of each cube. Microwave figs, margarine and butter over medium-low heat for 30 seconds.
While mango mixture is refrigerating, melt butter or margarine in microwave oven or in line of plastic microwave safe bowl. Stir mango mixture into coconut milk mixture for 1 minute. Increase temperature to 350 degrees.
Remove cubes from refrigerator. Place cubed fudge in a medium bowl. Stir together mango fudge and brown sugar until smooth.
Frost each piece of fudge. Run knife or metal spatula around edges to keep fudge from getting stuck in the pan. Keep the cube in a glass container. Attach foil to the pan and line top and bottom of each fudge cube with swirls of sugar. Chill and serve.